Chicken Stew with Butternut Squash Recipe
Warm up with a comforting bowl of Chicken Stew with Butternut Squash, a hearty and flavorful dish perfect for chilly days. Tender chicken, sweet butternut squash, and savory vegetables come together in a rich broth infused with aromatic herbs and spices.
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hour 15 min
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken Stew:
- 2 Tbsp. avocado oil or other high-smoke point oil
- 1 lb. boneless, skinless, chicken thighs, cut into bite-size pieces
- 2 Tbsp. all-purpose flour
- 1 cup carrots, thinly sliced on diagonal
- 1 medium onion, cut into wedges
- 4 garlic cloves, chopped
- 3 cups chopped butternut squash
- 12 oz. baby gold potatoes, scrubbed + chopped
- 1 (14 oz.) can diced tomatoes
- 2 Tbsp. tomato paste
- 2 cups chicken stock
- 1/2 cup apple juice
- 2 bay leaves
- 1/4 cup fresh chopped parsley
- Kosher salt and fresh black pepper
Instructions
- Prepare the Chicken: Heat oil in a dutch oven over medium-high heat. Toss chicken with flour and add to the pot. Cook until lightly golden.
- Add Vegetables: Add carrots, onions, and garlic. Cook until onions soften.
- Add Remaining Ingredients: Stir in butternut squash, potatoes, tomatoes, tomato paste, chicken stock, apple juice, bay leaves, salt, and pepper. Simmer covered, then uncover and simmer until vegetables are tender.
- Finish and Serve: Remove bay leaves, stir in parsley, and serve hot.
Notes
- Chop your butternut squash and potatoes into similar sizes for even cooking.
- If you don’t have apple juice, you can use more chicken stock instead.
- Leftovers can be refrigerated for 3-4 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 9.6 g
- Sodium: 310.4 mg
- Fat: 9.1 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 34.9 g
- Fiber: 6.2 g
- Protein: 20.6 g
- Cholesterol: 73.4 mg
