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5 from 2 votes

Fall Chicken Stew with Quinoa and Butternut Squash

This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Keyword: butternut squash, chicken, fall, quinoa, rotisserie chicken, soup, stew
Servings: 8
Author: Sweet Basil

Ingredients

  • 3 Cups Butternut Squash peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds
  • 3 ½ Cups Chicken Broth low sodium
  • 1 ½ Pounds Rotisserie Chicken chopped
  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion medium, finely chopped
  • 1 teaspoon Kosher Salt
  • 4 Cloves Garlic minced
  • 1 ½ teaspoons Dried Oregano
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Nutmeg
  • 1 Can Diced Tomatoes 14oz, petite diced
  • 2/3 Cup Trader Joe's Harvest Grains Blend uncooked, or 2/3 cup uncooked quinoa
  • 1 teaspoon Orange Zest
  • 1 Cup Kale chopped, *optional
  • Freshly Ground Black Pepper to taste
  • 1/4 Cup Flat-Leaf Parsley fresh, minced
US Customary - Metric

Instructions

  • Toss the butternut squash with olive oil, salt and pepper and bake at 400 until barely tender, about 15 minutes. Remove half of the squash pieces and set aside.
    3 Cups Butternut Squash, 1 teaspoon Kosher Salt, Freshly Ground Black Pepper
  • Bake the remaining squash until very tender, an additional 15 minutes. Mash this squash with the back of a fork. Set aside.
  • In a large dutch oven over medium heat add olive oil.
    1 Tablespoon Olive Oil
  • Add the onion and cook, stirring occasionally, until onion is starting to turn transleucent, 8 to 10 minutes.
    1 Yellow Onion
  • Add the salt, minced garlic, oregano, cumin and nutmeg. Cook, stirring, for 1 additional minute.
    4 Cloves Garlic, 1 ½ teaspoons Dried Oregano, 1/2 teaspoon Ground Cumin, 1/4 teaspoon Nutmeg
  • To the pot, add tomatoes, butternut squash pieces, mashed butternut squash and stir to combine.
    1 Can Diced Tomatoes
  • Stir in chicken broth, quinoa and kale (if using). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
    3 ½ Cups Chicken Broth, 2/3 Cup Trader Joe's Harvest Grains Blend, 1 Cup Kale
  • Stir the chicken, orange zest and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
    1 ½ Pounds Rotisserie Chicken, 1 teaspoon Orange Zest
  • Stir in parsley and serve.
    1/4 Cup Flat-Leaf Parsley

Nutrition

Serving: 1cup | Calories: 117kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 752mg | Potassium: 433mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6075IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 2mg