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.
Printable Recipe
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
- ¾ cup pitted & quartered kalamata olives
- freshly ground black pepper to taste
- ¼ 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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Donna
So delish! My fiancé and I love this! So hearty. I have made this twice. I do have to add more broth to leftovers.
Dagma
I wasn't sure about this, but it was quite good. We grow butternut squash in our garden and I'm always looking for something different to do with it. Found this recipe and I had everything but the olives, and I got those before making it (hubby loves these olives). I followed the recipe and made only minor changes. I had a box of broth that is 32 oz (4 cups), so I just used the whole box. I aslo just cut the chicken into chunks instead of shredding it. Other than that, I made not changes. I will definitely be making this again. Thank you.
Phoebe Gibbs
This is my go-to Fall recipe for years! SO satisfying and SO beautiful! Thank you so much. I often use a whole chicken boiled so I make my own stock (if I have the time). Freezes well too!
I notice all your recipes look amazing - I'll have to try more!
Cookin' Canuck you rock!
wendy
I’ve been making this stew every so often for almost 10 years! Even my extremely picky husband, who doesn’t like quinoa, butternut squash, or olives (lol), eats second helpings without complaint. I usually add a spoonful of diced chipotle peppers for a little smoke and spice.
Cheryl Black
We had this for dinner last evening...so delicious and satisfying!!
Thankful for your recipes!!!
Dara
Thank you for your note, Cheryl. I'm so glad you enjoyed the stew!
Sarah
This recipe has been a staple at our house for years! Thank you for the unique and delicious flavors. It never gets old. I prefer roasting the squash, but it’s one of the few recipes that I don’t mind it if I simply steam it instead. It works in the crockpot if you add the quinoa in at least 30 min-1 hour before serving. My next goal is to try it in the instant pot!
Andy
Woo, This is SO delicious! I flexed some of the ingredients to use what I had, but the flavors are just wonderful I tried putting some yogurt on top, but it really doesn’t need it, it’s so rich from the mashed squash. The olives are a wonderful addition. Love this.
Rona
Love this recipe… I’ve made it so many times. Usually I’m tight for time so I simmer the chicken in the chicken broth in the bottom of a double boiler while the squash steaks on top.
Rona
I've been making this recipe for years, and it's always a bit hit. My daughter now lives away from home and often requests me to make a batch! I usually make a big batch and freeze some as it defrosts well and is great for a quick lunch.
Juliana
This is one of my favorite stews. The combination of ingredients is fabulous! Has anyone tried making this recipe in an instant pot?
Stephanie
I have the same question! Going to try it now and hope it works!
Dara
I haven't tried it in the Instant Pot, but don't see why it wouldn't work? Let us know if it works out for you!
2golf
Can I substitute black olives for kalamata?
Dara
They don't have the same briny taste that makes the Kalamata olives complement the sweetness of the butternut squash, but they would still work. Alternatively, you can leave the olives out altogether.
Jennifer Evans
I’ve been making this soup for a few years now and I can’t believe I haven’t left a review yet. It has become a household staple, the flavors are so delicious and it’s so filling and hearty. Over the years I’ve adapted it to our family preferences but haven’t strayed far from the recipe. I like to add carrots and celery with the onion and I prefer to use capers (with a little of the brine) instead of olives. I often blend the butternut squash, carrots, onions, celery, tomatoes with the chicken broth to make the soup smoother for my kids who prefer it without the whole tomatoes and chunks. Thank you for an absolutely delicious recipe!
Phoebe Gibbs
Gosh, I wouldn't - the Kalamata olives are a surprising complement I would not want to miss out on. Tasting is believing.