I was patting myself on the back for this tasty stew all day long. Tasty? Oh my, yes. Healthy? You better believe it. Aroma? I’d say it gets a “15″ on a scale of 1 to 10. This recipe formed in my head slowly, starting with some chicken thighs sitting in the fridge. Then I picked up a butternut squash at the grocery store, with the thought of making soup. Instead, I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.
While low in calories and fat, a bowlful of this hearty stew easily satisfied my craving for comfort food. Also, butternut squash is high in Vitamins A and C, as well as fiber, so I knew I was getting a well-rounded meal to keep my body healthy for my daily workouts. One can not keep up with a high-energy “power pump” instructor without some decent fuel from which to draw. Seriously, this woman makes the Energizer bunny look like a total slacker. And she has about a dozen grandkids! Inspirational? Yeah, I’d say so.
This stew can be made in advance, but you may need to add a little more chicken broth before serving because the quinoa will expand as it sits. Either way, the flavors and textures are fantastic and it is sure to become a cold-weather favorite.
The recipe:
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 with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.
Other chicken stew recipes:
La Fuji Mama’s Slow Cooker Chicken Gohan Stew
Picky Palate’s Fall-Style Chicken Stew with Sausage & White Beans
She Simmer’s Persian Pomegranate Walnut Chicken Stew
Sunday Baker’s Garden Harvest Chicken Stew
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 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 and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- 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 with the back of a fork. Set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
- Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
- Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
- Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
- Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Shred the chicken with your fingers or a fork.
- Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- Stir in parsley and serve.
{ 135 comments… read them below or add one }
this just sounds so warm and comforting. love it!
This is a truly beautiful stew Dara! I love the colors in it; such a perfect fall dish.
Very healthy just what the doctor ordered! lovely dish!
This definitely looks hearty and sounds amazing. I really love the olives in it and would have never thought to add them!
Thanks, Elly. They add a really nice briny taste, which is a good contrast to the sweet butternut squash.
This sounds incredible! I love that there are olives in it too
I’m comforted just reading this recipe! Can’t wait to try it (and hopefully warm up my chilly little kitchen).
Stay warm, Tara!
That’s a warm bowl of comfort if I’ve ever seen one!
I love the vibrant color and sweet flavor the butternut squash provides. This looks marvelous!
What a great stew recipe. Love the addition of quinoa!
We’ve been on a comfort food bender this week after the horrible weather (I’m really not ready for winter!) – love that this comfort food dish is healthy. Great dish you put together!
Thanks, Chris. Our winter weather is going to hit this weekend and I may have to make another batch of this stew to keep us warm.
I love everything about this. Thanks for sharing, it’s an awesome recipe!
L-O-V-E-T-H-I-S-S-O-M-U-C-H.
that was hard.
Do you think it would still work substituting the type of squash?
Talk about eating with your eyes. I love the color and adding the olives is so creative. This will be on the menu next week. Can’t wait to try.
MMmmm.. all of the ingredients are my favorite. I love that you added a punch of protein using quinoa. So hearty and comforting!
This looks and sounds amazing! I hope you saved me a bowl
Oh how perfect this is on an autumn’s day like today
With the cool weather creeping up on us, this sounds like the perfect solution!!
Tasty, healthy, full of aroma AND kalamata olives? Sounds like my kind of stew.
i love this one! All of these ingredients…yes please!
This looks great Dara! I’ll try this soon. Thank you
Sounds really yummy! I didn’t see any amount listed for the oregano. Also, is it fresh oregano, or can I substitute dried? I have a hard time finding fresh spices in my town! Thanks!!
Carol, I’m sorry about that! I just added in the amount for the oregano (1 1/2 tsp). And yes, the recipe calls for fresh oregano. In a stew or soup recipe like this, substituting dried for fresh herbs almost always works. Just make sure you reduce the amount by about half because dried herbs pack more punch.
I could use a hot bowl of this right now – looks so hearty and delicious. Love how healthy this is with butternut squash and quinoa!
Some of my favorite meals are ones that just sort of come together with what I have on hand. My favorite part of this stew has to be the olives. A little brine to balance the squash. Lovely!
This soup is so hearty and utterly delicious looking! After a bowl of this I would be full for hours
This soup looks amazing! Hearty, healthy and delicious squash soup – I know I will love it.
As always, those olives are making my mouth water. Hot damn! I LOVE that piquant flavor burst you added to the recipe. It is so obvious but so not! We are flavor sisters, seriously. Sweet with the salty. And chicken thighs are my go-to and favorite (okay, so what if they’re a little more fat, I’ll give up that piece of licorice) and who can say no to quinoa these days? It’s the new brown rice! So glad you let this recipe stew in your brain for the rest of us.
Never tried quinoa in soup! Yum!
Finally! A delicous looking way to use up that Quinua in my pantry. This soup looks wonderful Dara … I’m virtually patting you on the back.
Gorgeous stew! I’m going to adapt it a bit for some vegetarian friends who are coming for dinner this weekend. Love the addition of kalamata olives — unexpected and unusual.
Quinoa in stew? Brilliant! You are on a string of genius! You just keep blowing my mind! First the “meatballs” and now this!
I think I just found dinner for tomorrow night…and I don’t need to run to the store! I have a butternut squash I bought think I was going to make a boring butternut squash soup. This looks so much better~! and with Quinoa!! My FAV! how could it not be! Can’t wait! Thanks
I have not been able to get over being made to eat really bad and cold squash as a kid. It’s a vegetable I know I should learn to love, but the very thought of it reverts me back to that 6 year old at the table. Blech. Still, you make it look good somehow!
A fall flavor fest ~ I LOVE soup – thanks for giving me a new one to try!
I’m so intrigued by the addition of kalamata olives – love them! This recipe looks perfect in every way, and would definitely add some comfort to a cold night.
This looks like something my mom would prepare for me when I am down with a fever or the flu. Now that I am a mom myself, I know the reason why moms make a flavorful (and healthy dish) when kids are sick. Our tastebuds begin to lose their function when we are sick. We need really flavorful dishes…
I won’t be waiting for someone to get sick, I am in need of a savory dish right now, I’d better try this recipe. I know I won’t be disappointed. Your pictures are amazing by the way.
That looks so delicious. Beautiful picture.
This looks so so good! I love comfort food, especially at this time of year, but am trying to eat better. This stew will satisfy both of those requirements. Thanks for this!
mmm nothing better than a hearty stew on a cold Canadian winter day! I think you’ll really enjoy my beer and red wine stew. Check it out on my blog: http://bit.ly/rPL51s
Thanks!
So warm and inviting! Thanks for linking up at A Little Nosh this week!
I made Dorie’s squash and pear soup today…it was wonderful, but I think you’ve upped the ante with this beautiful stew! I love the addition of chicken and quinoa…yum!
Mmmm, this looks so perfect! Pinned for the winter meal plans, can’t wait now for a good, cold, rainy day!
I’m making this right now, after a longer hunt for butternut squash, very excited. Not being too familiar with American measurements (I’m European), but I suspect you mean 2/3 CUPS of quinoa? Thanks for the recipe, can’t wait to have it in about 30 minutes!
I’m so sorry for the typo. Yes, it’s supposed to read 2/3 cup uncooked quinoa. I hope you enjoy it as much as we did.
This looks so good – comforting and healthy!
I have actually been craving butternut squash this weekend (I go in withdrawal if I don’t eat it every day during the fall)! This stew looks amazing and so comforting.
Dara, what an inventive stew recipe and something we would love over here too. Isn’t it funny when we are all prepared to make one thing and then we divert to something completely different! I bet this only gets better and better after 24-48 hours. Great job! Your instructor sounds like a hoot!
This looks like the perfect stew for these cold days that we’ve been having. Great combination of flavors. Thanks!
It was perfect for a chilly night. Needed a little kick since this house likes it spicy! Added parmesean cheese and more salt & pepper. Kids asked next time to make it with orzo and green chilis. All in all, everyone enjoyed it and ate 2 bowls.
Perfect winter soup! I love the heartiness and the addition of the quinoa sounds great!
Ooooo…yummy! What a great soup – I’ve been craving some butternut squash – this sounds perfect!
Yum. I need to make this, stat.
This sounds amazingly good and perfectly autumn. Yum!
This was wonderful! Thanks so much for sharing the recipe. We added a little crumbled goat cheese on ours last night and it was a really nice addition. Can’t wait to get home tonight to eat the leftovers
I’m so glad it was a hit, Claire. Crumbling a little goat cheese over top sounds like a wonderful idea. I’ll have to give that a try next time.
Ok, noticed no one else asked this….but how do I cook the squash? You said to steam it….is that like steaming broccoli? Do I cube it before I steam it?
Thanks!
Hi there. Yes, you do steam it like broccoli, either in a steamer basket or in a steamer insert (similar to a double-boiler). The recipe does call for the butternut squash to be cut into 1/2-inch cubes, which helps to make the steaming time short. I hope you enjoy the soup!
Thank you Dara!!! Trying it tonight!
Let’s hope my 10 y/o likes it!
Oh…my…goodness! Another reason to use up my chicken broth! This looks amazing! Cheers!
Made this last night – it’s amazing! The flavour combination of the squash and the olives is so unexpected and good, and then with the quinoa and chicken for texture it’s totally filling but not too heavy at the same time. I’m gonna make this again, for sure. Really awesome recipe.
Thank you, Gina! This was a hit with my family, too and I’m so glad that you enjoyed it.
Thank you, we loved this dish! I substituted the quinoa for bulgur because I could
Find it easy here (Prague, CR) . It tasted amazingly , even
With the substitution! Thanks
Jennifer, I’m so glad you were able to find a good substitution and that you enjoyed it so much. By the way, Prague is one of my favorite cities I have visited.
So glad I found this recipe! I need some healthy cold weather meal ideas like this. Looks so delicious
Dara,
This was my first visit to your site and I’m excited to try more recipes. I blogged about the chicken stew before I tried it, and am planning on updating because it was great!
Thanks for sharing,
Whitney
Whitney, thanks so much for commenting. I hope you stop by again.
Hi Dara,
I tried this recipe last night and it was DELICIOUS! It was exactly what I needed. Bravo!
That’s fantastic, Adia. Thank you for letting me know!
this looks like a good recipe. I found it on pinterest which led me to your blog.
I printed it and plan to try it……might use sweet potatoes cause that is what I already have…thanks for the recipe…
Mona
Love this Dara! So healthy and delicious-looking
What a great recipe for our Canadian winters! I have a recipe for bacon skillet jam chicken that I think you’ll enjoy. Check it out on my website: http://bit.ly/baconchicken
Thanks!
Do you think it would be too sweet if I just omitted the olives? My family is not a fan of them, but they LOVE everything else in the stew!
While I do love the brine of the olives in the stew, it will work really well without them, too. In fact, I served my husband a portion without olives because he’s not a fan either and he really enjoyed the stew. I hope it’s a hit for you!
I just finished making the stew, and it is AMAZING. I didn’t add olives, but it wasn’t too sweet. It didn’t even need salt or pepper to season. Thanks!!
Danya, I love when people are able to tweak my recipes to suit their own tastes. That’s what cooking is all about!
Made this 2 nights ago, I even made 1-5x’s your recipe in order to freeze 1/2 of it for later this Fall/winter. Between my room mate and I we are down to one bowl left. This is the best soup I have ever had…great blog, I have already bookmarked some more recipes!
Alicia, that’s great! Thanks so much for letting me know how much you enjoyed it.
I must say that I was very skeptical of the recipe. Nothing against you, I’m just a skeptic. I’m also a soup lover and a soup expert. All I have to say is…WOW!!! This soup is amazing!!! Hands down the best soup that I’ve ever made. After breakfast, I can’t wait to get hungry again so that I can have a bowl of this soup.
Don, thanks so much! I always love winning over a skeptic.
I’ll admit… I’m an intermediate cooker and it took me a long time to chop/peel/mince/mash/shred everything. I wasn’t sure if the soup was going to be worth all the effort I put into it, but OH MY GOODNESS it is so great. Even better the second day once the flavors have intensified and blended together. Thanks for such a delicious and healthy recipe!
Katherine, I’m so glad it was worth the effort. Several other people commenting here mentioned that they used the pre-cubed butternut squash available at Costco. If you live near a Costco, you might want to look for that the next time round. There’s something to be said for easy prep!
Dara:
Oh my, found this on pinterest, looked so appealing that I made it today (hate peeling raw butternut squash, wimped out with the Costco pre-cubed in the giant bag). The only thing I did differently because I don’t like the bitter taste that quinoa can throw off: rinsed and soaked the quinoa for five minutes with a fine mesh strainer before adding to the stew. Two thumbs up from wintry Utah.
Marji, there is no shame in using pre-cubed butternut squash. I’m not a big fan of peeling it myself. I’m so glad you enjoyed the stew – you’re right, it is perfect for our wintry weather.
Hi,
I made this today and it was fun.
Here are my pics:
http://www.flickr.com/photos/stevegarfield/6341784118/
http://www.flickr.com/photos/stevegarfield/6341873310/
http://www.flickr.com/photos/stevegarfield/6341168379/
Thanks!
–Steve
Thanks for sharing the pictures, Steve. I’m glad you enjoyed making it!
I made this stew tonight, and it was AMAZING! I used a rotisserie chicken since that is what I had on hand, and I omitted the olives. In the future, I will use the Costco cubed squash to make it even easier. My 11 month old son had 2 bowls himself! Thank you for the awesome recipe!
Megan, I’m so glad you and your son enjoyed this! You’re right – using a rotisserie chicken and pre-cubed squash would make this recipe even easier.
Dara,
I love the look of this stew! I can only imagine how wonderful it smells. I’m a huge fan of squash and have recently had a big old crush on quinoa! This dish sounds perfect.
I made this for my family the other night and OMG it was so good!!! It is hard to find a meal that is filling, comforting, flavorful, AND so incredibly healthy. It also made awesome leftovers the next day! Thank you for sharing
All my favorite things…in one pot! This looks and sounds delicious. I actually did the same last weekend but went straight for butternut soup kicked up with some red chile paste. First time on your blog, look forward to reading more.
So delicious!! I’m already planning to make it again. I’m participating in a soup swap and am wondering if this stew can be frozen? If so, would you have any recommendations for freezing/thawing/reheating?
Thi looks like a great recipe. My only concern is that I really don’t like chicken thighs and prefer to use breasts. Do you think it would work out? Would I just poach 2 or 3 breasts or sauté them? Thanks!
This was amazing! What a perfect stew. Everything about it was wonderful…the textures, flavors, aroma, nutrients! Thank you for sharing.
This was so good! My new favorite. I wish we had leftovers. Thanks for sharing the recipe.
I made this tonight for my father and I…OMG! It was soooo good! I had never really had butternut squash, but it was the perfect compliment to the kalamata olives in the stew. I can’t wait to have it again tomorrow for lunch. Thanks!
Mary Beth, that’s wonderful! I’m so glad the two of you enjoyed. It always makes me happy to hear about families sitting down to a good meal together.
Has anyone tried this in the crockpot / slow cooker? I’m not much of a chef (as in I “cook” 5-6 times a year) and am hoping I can maybe cook the chicken and then toss it all in??? Am I just naive/inexperienced??
Found this on Pinterest – THANK YOU for being a food genius!
I am not a skilled cook. For 10 years my boyfriend, a major foodie, did ALL the serious cooking. I made THIS and he loved it. Made noises while he was eating and went back for ends.
Way to go, Sue! I can’t tell you how much it thrills me that this recipe was so successful for you. Your boyfriend must have been happy!
I just made this stew for the first time and it is amazing! I would recommend that everyone make it!
Thanks so much, Kara. I’m so glad you liked it.
The ingredient list calls for “1 1/2 tsp dried oregano,” but after reading the comments, I am wondering if this was supposed to be 1/2 tsp dried OR 1 1/2 tsp fresh?
I used 1 1/2 tsp dried like the recipe calls for (and darn it, had fresh in my fridge that needed to be used!) and it’s definitely overly oregano-y.
This stew is DELICIOUS! My sister made it for us and I got the leftovers. Normally, leftovers sit in my fridge forever and then I have to toss them, but I’ve already eaten them and plan on making this myself sometime! (It’s even better the day after!)
This is a delicious recipe! Thanks for sharing! I halved the garlic, added a little more chicken broth and added corn – still turned out very tasty!! I also forgot oregano at the store and instead seasoned it with ground oregano – But this has to be my new favorite soup recipe – such awesome flavor and so healthy!! Thanks again!
My mom used to make a chicken/squash skillet that I loved, I think I need to try this! Would chicken breasts be just as good you think?
I made this tonight and it was fabulous! Everyone LOVED it. It is definitely a keeper! I added some kale to the stew for some extra greens and it was great. The dish was perfect warm hearty dish after a cold, windy and dark evening run here in Boston!
I’m so glad you enjoyed it, Kate! Adding the kale is a fantastic idea – I’ll think I’ll try that the next time I make this.
Made this for dinner tonight….it was very good, you def don’t need to add salt to this recipe, the kalamata olives do that for you. Anything with fresh herbs is a must try!
Thank you. Tina
I made this tonight and my husband and I LOVED it!! The flavors are just so delightful. This recipe is a keeper! Thank you very much for taking the time to share!
This was delish! And will be going in the regular rotation!
Made this tonight…added spinach and corn topped with vegan sour cream…yum!!! Thank you for the yummy recipe
This is a great stew! What flavor, the kids love it! I did rearrange your directions slightly to avoid moving hot food, ie the chicken and broth. I heated oil, onions, garlic and oregano first, then add broth and chicken and then everything else in order. Later, I subbed white kidney beans for quinoa. Yummy!
Just made this and it was SOOO good!!! My new favorite soup/stew. Thank you!!
Thanks for letting me know, Jenn. It’s one of our favorites, too.
I made this for dinner tonight, and my boyfriend and I both agree that is was AMAZING! Thanks for sharing it!
I made this tonight…best recipe I have found on Pinterest thus far. I used chicken breast in lieu of thighs based on availability at my sub standard grocery store. I also added a few handfuls of chopped fresh spinach at the end for some color. I doubled all the ingredients but the chicken and ended up with a large batch to share with friends and family. I will definitely make this again!
Jeri, I’m so glad to hear that. I always love when people take my recipes and put their own spin on it, depending upon what ingredients they have on hand and their taste buds.
I have made this twice now, and it is FANTASTIC! This will definitely be a staple for me. Thank you Thank you!
Ashely, that makes my heart sing. Thanks so much for letting me know!
I just finished making this, and it is truly spectacular!!! I could eat this everyday of the week. The beautiful colors made for a happy cooking day. Thanks so much for sharing. For those reading this review, try it, I promise you’ll love it:)
Planning on making this tonight! If I don’t have a steamer what’s the best way to steam the butternut squash? Thanks in advance!
Kat, you can simply boil the butternut squash in water, removing half of it when it’s just tender and continuing to boil the other half until very tender. I hope you enjoy the stew!
I love this! Can’t wait to try it. The pictures are gorgeous – and squash, quinoa, and chicken are – what an amazing combo!!
~ Tiffany
Transfer of Health
Healthy Recipes and Wellness Tips
Dara, we made this tonight and loved it! There was a party in our mouths–sweet, briny, fruity…. Awesome! Thank you so much. We look forward to sharing the recipe with our friends and giving you the deserved credit.
I’m so glad to hear that, Keri! It’s one of our favorites, too.
I made this last Saturday, and not only did the grown ups love it, but the kids ate it, too! And I’m having it for lunch today. This is definitely going into rotation at our house.
Wow…this looks like the ultimate comfort food! It’s kind of a mix of all the foods I regularly eat at home
I’ll have to combine them all like this for sure!
I made this tonight and it is DELICIOUS! The only thing I changed is that I used chicken breasts instead of thighs (my husband won’t eat dark meat). I am hoping we leave enough for tomorrow night!
I’m on the hunt for new chicken ideas and I love butternut squash and quinoa. This recipe is perfect!! It’s going on my menu plan next week. Woot!
I made this tonight and it was delicious! I made a few changes to the cooking method to simplify and only use one pan, so I thought I’d share them here…I just sauteed the chicken in olive oil (with salt and pepper) until it was cooked on both sides. Then I set the chicken on a plate while I sauteed the onions, garlic, and butternut squash. I used a wooden spatula to smash up some of the squash once it got soft, and left some of it whole. Then I added everything else directly to the pot and cooked until the quinoa was done. I didn’t have kalmata olives on hand, but my husband tasted it and suggested a little paprika. I added the smoked kind, and it was great (wouldn’t use it if I were using the olives though!).
Do you think I could add a bean of some kind to this? Like kidney beans, or black beans, instead of the olives…I don’t particularly like kalamata. However, I do like green and black ones. Any suggestions of a substitute?
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