Name: Hearty Fall Chicken Stew with Quinoa & Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups butternut squash, peeled, seeded & chopped into ½-inch pieces; 3 ½ cups low-sodium chicken broth; 1 ½ pounds rotisserie chicken, chopped (skin removed, if desired); 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 1 teaspoon kosher salt; 4 cloves garlic, minced; 1 ½ teaspoons dried oregano; ½ teaspoon ground cumin; ¼ teaspoon ground nutmeg; 1 can (14 oz) petite diced tomatoes, with juices; ⅔ cup uncooked quinoa (or grain blend); 1 cup chopped kale (optional); 1 teaspoon orange zest; Freshly ground black pepper, to taste; ¼ cup fresh flat-leaf parsley, minced

Jump to Recipe

As the air turns crisp and the days grow shorter, there’s a universal craving for meals that are warm, comforting, and nourishing. It’s the time of year when we trade in light salads for something with a bit more substance, something that can warm us from the inside out. If you’re searching for the perfect one-pot meal to embrace the season, look no further. This Hearty Fall Chicken Stew with Quinoa and Butternut Squash is everything you could want in a cozy dinner. It’s packed with wholesome ingredients, rich autumn flavors, and comes together in about an hour, making it perfect for a busy weeknight. This recipe isn’t just a meal; it’s a celebration of fall in a bowl.

Ingredients

This recipe uses a blend of fresh produce, hearty grains, and aromatic spices to create a deeply flavorful and satisfying stew. Using a pre-cooked rotisserie chicken is a fantastic time-saver.

Ingredient	Amount/Quantity
Butternut Squash	3 Cups (peeled, seeded & chopped into ½-inch pieces)
Low-Sodium Chicken Broth	3 ½ Cups
Rotisserie Chicken	1 ½ Pounds (chopped)
Olive Oil	1 Tablespoon
Yellow Onion	1 medium (finely chopped)
Kosher Salt	1 teaspoon
Garlic	4 Cloves (minced)
Dried Oregano	1 ½ teaspoons
Ground Cumin	½ teaspoon
Ground Nutmeg	¼ teaspoon
Petite Diced Tomatoes	1 Can (14oz)
Uncooked Quinoa or Grain Blend	⅔ Cup
Orange Zest	1 teaspoon
Chopped Kale	1 Cup (optional)
Freshly Ground Black Pepper	To taste
Fresh Flat-Leaf Parsley	¼ Cup (minced)

Timing

This one-pot meal is designed to be efficient without sacrificing flavor, making it an ideal choice for a weeknight family dinner.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: Approximately 65 minutes

Step-by-Step Instructions

Follow these steps to create a rich and delicious stew that will become a new fall favorite.

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped butternut squash with a drizzle of olive oil, kosher salt, and freshly ground black pepper. Roast for about 15 minutes, or until it’s just barely tender. Remove half of the squash from the pan and set it aside. Return the remaining squash to the oven and bake for an additional 15 minutes until it’s very tender. Carefully mash this portion with the back of a fork and set aside.

Tip: Mashing half the squash is a secret trick that helps to naturally thicken the stew and adds a creamy, rich texture without any extra dairy.

Step 2: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat one tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and begins to turn translucent, which should take about 8 to 10 minutes. Next, stir in the salt, minced garlic, dried oregano, ground cumin, and nutmeg. Continue cooking and stirring for one more minute until the spices become wonderfully fragrant.

Step 3: Build the Stew Base

To the pot, add the can of petite diced tomatoes (with their juices), the reserved butternut squash pieces, and the mashed butternut squash. Stir everything together to combine all the flavors. This mixture will form the rich, flavorful base of your stew.

Step 4: Simmer the Grains

Pour in the chicken broth and the uncooked quinoa (or grain blend). If you’re using kale, add it now. Bring the mixture to a lively simmer, then reduce the heat, cover the pot, and let it cook for about 15 minutes. You’ll know it’s ready when the quinoa has turned translucent and has absorbed most of the liquid.

Step 5: Finish and Serve

Stir the chopped rotisserie chicken and the fresh orange zest into the stew. Allow it to simmer, uncovered, for about 5 minutes to heat the chicken through and let the flavors meld. Finally, stir in the fresh minced parsley, taste for seasoning, and add more black pepper if desired. Serve hot and enjoy!

Nutritional Information

While the exact nutritional values can vary based on your specific ingredients, this stew is inherently healthy and balanced.

Protein: The chicken provides a significant source of lean protein.
Fiber: Quinoa, butternut squash, and kale are all excellent sources of dietary fiber, which aids in digestion and promotes a feeling of fullness.
Vitamins: Butternut squash is rich in Vitamin A, while kale and tomatoes offer a good dose of Vitamin C and K.
Low in Sodium: Using low-sodium chicken broth allows you to control the salt content for a heart-healthier meal.

Healthier Alternatives

This recipe is quite flexible. Here are a few ways to adapt it to your dietary needs or preferences.

Vegetarian/Vegan: For a vegetarian version, simply swap the chicken for a can of rinsed chickpeas or cannellini beans and use vegetable broth instead of chicken broth.
Different Grains: If you don’t have quinoa, this stew works beautifully with other hearty grains like farro or barley. Note that cooking times may need to be adjusted.
Leaner Protein: If you prefer to avoid rotisserie chicken, you can use 1 ½ pounds of cooked and shredded chicken breast. This gives you more control over the sodium and fat content.

Serving Suggestions

This Fall Chicken Stew is a complete meal in a bowl, but a few simple additions can make it even more special.

Serve with a side of warm, crusty bread or sourdough to soak up every last drop of the delicious broth.
Pair it with a simple green salad tossed in a light vinaigrette to add a fresh, crisp contrast.
For an extra touch of creaminess and flavor, top each bowl with a dollop of plain Greek yogurt or a sprinkle of toasted pumpkin seeds.

Common Mistakes to Avoid

This stew is straightforward, but keeping these tips in mind will guarantee success.

Under-cooking the Quinoa: Uncooked quinoa has a firm, slightly bitter taste. Solution: Make sure the quinoa is fully cooked and has turned translucent. You should see a little “tail” (the germ) separating from the seed.
Over-roasting the Squash: The first batch of squash pieces should hold their shape in the stew. Solution: Check the squash at the 15-minute mark. It should be tender enough to be pierced with a fork but not mushy.
Forgetting to Season to Taste: While the recipe provides measurements, ingredients like broth and tomatoes can vary in saltiness. Solution: Always taste the stew before serving. A final pinch of salt or pepper can make all the difference.

Storing Tips

This stew makes for fantastic leftovers, as the flavors continue to develop overnight.

To Store: Allow the stew to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days.
To Reheat: Gently reheat the stew on the stovetop over medium-low heat until warmed through. The quinoa will absorb more liquid as it sits, so you may need to add a splash of chicken broth to reach your desired consistency.
To Freeze: This stew freezes well. Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Hearty Fall Chicken Stew is more than just a recipe; it’s the perfect answer to a chilly evening. It’s a nutritious, easy-to-make, and incredibly flavorful one-pot meal that the whole family will love. The combination of sweet butternut squash, savory chicken, and earthy grains creates a comforting dish that truly captures the essence of the season. It’s a meal you’ll find yourself coming back to again and again.

We hope you enjoy making this comforting stew. Try it out and let us know in the comments how it turned out! We love hearing your feedback and seeing your creations. Don’t forget to rate the recipe and subscribe for more delicious, seasonal recipes.

FAQs

Q1. Can I use a different type of squash?

Yes, you can substitute butternut squash with other winter squashes like acorn or kabocha squash. Keep in mind that peeling can be more challenging, and you may need to adjust the roasting time slightly to ensure it’s tender.

Q2. Do I need to rinse the quinoa?

It’s always a good idea to rinse quinoa before cooking. Quinoa has a natural coating called saponin, which can taste bitter or soapy. Rinsing it thoroughly in a fine-mesh sieve under cold water removes this coating and ensures a better flavor.

Q3. Can I make this in a slow cooker?

Absolutely. To adapt this recipe for a slow cooker, roast the squash as directed. Sauté the onion and aromatics on the stovetop first, then transfer them to the slow cooker. Add all remaining ingredients except for the chicken, orange zest, and parsley. Cook on low for 4-6 hours or on high for 2-3 hours, until the quinoa is tender. Stir in the chicken and zest during the last 30 minutes of cooking, and add the parsley just before serving.

Q4. What is Trader Joe’s Harvest Grains Blend?

It’s a specific product that typically includes a mix of grains like Israeli couscous, quinoa, and orzo. If you don’t have it, using plain uncooked quinoa is the perfect substitute and works wonderfully in this recipe.