Hearty Chicken Stew With Butternut Squash + Quinoa

SAVE FOR LATER

Lately, however, it’s been gray + drizzly in Nashville, which is making it mighty hard to take pictures outside. The good news is that sunny weather is in the forecast for the next few days, so I’m making it a priority to get cookin’, get outdoors + get some good photos to share!

In the meantime, here’s an absolutely fantastic recipe that I first made/photographed last year, but somehow forgot to share with y’all. This time of year, when the weather is cool + rainy, I love filling yet healthy soups + stews.

This one incorporates all the things I love: tender chicken, sweet butternut squash, healthy quinoa, + a wonderful combination of savory spices. While it’s low in fat + calories, it’s amazingly filling + hearty.

As an extra bonus, it’s full of vitamin A, vitamin C, + fiber – things that my body is always happy to have. So, if you’re looking for a delicious, stick-to-your-bones stew (that won’t stick to your hips + waistline!), give this a try!

Hearty Chicken Stew with Butternut Squash + Quinoa

This time of year, when the weather is cool and rainy, I love filling yet healthy soups and stews. This one incorporates tender chicken, sweet butternut squash, healthy quinoa, and a wonderful combination of savory spices. While it’s low in fat and calories, it’s amazingly filling and hearty.

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Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 1/2 lb. butternut squash peeled, seeded + chopped into 1/2-inch pieces
• 3 cups chicken broth
• the meat of 1 rotisserie chicken about 3-4 cups, shredded (i used both white + dark meat)
• 1 tbsp olive oil
• 1 medium yellow onion finely chopped
• 4 cloves garlic minced
• 1 1/2 tsp dried oregano
• 1 can 14 oz petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted + quartered kalamata olives i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup minced fresh flat-leaf parsley

Method

 

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash coarsely with the back of a fork. Set aside.
2. In a large saucepan set over medium heat, add the olive oil. Add the onion and cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. Add the minced garlic and oregano – cook, stirring, for 1 additional minute.
3. Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, and quinoa. Stir to combine. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
4. Add the shredded chicken, kalamata olives, and salt and pepper to taste. Simmer, uncovered, until chicken is heated through and sauce has thickened to your liking, about 10-15 more minutes. Add more salt/pepper if needed, to taste.
5. Garnish with the fresh parsley and serve.