December 5, 2019
Hearty Chicken Stew with Butternut Squash and Quinoa is one of my favorite soups and anyone who’s tried it, has requested the recipe. Besides being gluten free, it’s a vitamin-packed comfort food that is perfect for the cold winter months. Bonus: it re-heats well, so make a double batch, you’ll be glad you did!
Ingredients (Serves 6)
- 1 1/2 lbs Chicken organic, boneless skinless breast
- 1 1/2 lbs Butternut squash
- 1/4 cup Flat-leaf parsley, fresh
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4 cloves Garlic
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1 1/2 tsp Oregano, dried
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1 14 ounce can Tomatoes, petite
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1 Yellow onion, medium
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3 1/2 cups Chicken broth
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3/4 cup Kalamata olives, pitted & quartered
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2/3 cup Quinoa
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Black pepper, freshly ground to taste
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1/2 tsp Kosher salt
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1 tbsp Olive oil
Instructions
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Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
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Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
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In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
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Add chicken breasts, cover, and cook until chicken is cooked through, about 15-30 minutes.
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Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl.
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Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
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Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
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Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
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To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
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Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
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Shred the chicken with your fingers or a fork.
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Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
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Stir in parsley and serve.