This chicken stew recipe is packed with fantastic flavor and health benefits, thanks to the butternut squash and quinoa. Comfort in a bowl! 330 calories and 5 Weight Watchers Freestyle SP
I was patting myself on the back for this hearty chicken stew recipe 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 chicken stew recipe 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.
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Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Ingredients
- 1 ½ pounds butternut squash peeled, seeded & chopped into ½-inch pieces
- 3 ½ cups chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- ½ teaspoon kosher salt
- 4 cloves garlic minced
- 1 ½ teaspoons dried oregano
- 1 14 ounce can petite diced tomatoes
- â…” cup uncooked quinoa
- Âľ cup pitted & quartered kalamata olives
- freshly ground black pepper to taste
- ÂĽ 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 the salt, 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.
Notes
Nutrition
Other healthy stew recipes:
Left to right: Italian Split Pea Stew with Cauliflower, Spiced Mushroom, Chickpea & Tomato Stew, and Curry Red Lentil Stew with Tomatoes
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Katie
Would this work in a crockpot?
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SallyHP
Thank you for including the ww points. I just started and cook a LOT, so that saves me a lot of time. I can't believe this is 9 points per serving, though!
Heidi Dempsey
I just have to say that since finding this recipe, I have made it at least half a dozen times and it never gets old, it's become one of my most treasured recipes. Thank you for sharing it!
cuoghi
I pinned this a long time although never thought the flavor combo quite sounded right to me. Since it snowed this morning in michigan and i had all the ingredients i made this and it was AMAZING!
Whitney Lichty
We've hit an unexpected cold streak in California and this is the perfect stew for a cold Saturday evening with my family, thanks for sharing! Just the mention of quinoa in a recipe sends me straight to the kitchen!
Jen Almond
Loved this soup. I don't love olives but I wanted that color so I used black beans. I make up a big pot of soup every Saturday for my lunches for the week but halfway through the week usually start playing around with the favors for a little variety. I added lime, cumin and avocado to yesterday's and it completely changed up the flavor. So good! I think I'll add roasted red peppers and tobasco sauce to today's.
Dara (Cookin' Canuck)
I love all of the variations you're playing with! I'll have to try some of these.
Jaimee
When do I add the kosher salt??
Dara (Cookin' Canuck)
Hi Jaimee, sorry about that omission. Add the kosher salt at the same time that you add the garlic and oregano. I hope you enjoy the stew!
Mel
Wonderful soup. I make a lot of soup and new recipes are always fun! My kids and hubby all loved this. I did leave out the olives as I didnt have any and I added carrots and celery when I fried the onion. A fav for us!! Thanks so much!
Kelly
Words can't describe how much I love this!! Making it as we speak for my sick family. It is our new chicken noodle soup. I make it with beans instead of olives though, because I'm not a fan of olives, but I am a fan of some added color! Thanks for the recipe!