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Chicken Stew with Butternut Squash

Comforting Chicken Stew with Butternut Squash for Cozy Nights

This Chicken Stew with Butternut Squash is a nourishing, cozy dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Boneless Skinless Chicken Thighs or chicken breast for lighter option
  • 2 cups Carrots or parsnips
  • 2 cups Butternut Squash or sweet potatoes
  • 1 pound Baby Gold Potatoes or red potatoes
  • 4 cups Chicken Stock or vegetable broth
  • 1 cup Apple Juice or apple cider
  • 0.25 cup Parsley or use thyme or basil

Equipment

  • large soup pot

Method
 

Cooking Steps
  1. Prepare Ingredients: Wash and chop chicken, carrots, butternut squash, and baby potatoes into bite-sized pieces.
  2. Brown Chicken: Heat olive oil in a large soup pot and sauté chicken for about 5-7 minutes until golden brown.
  3. Add Vegetables: Stir in carrots, butternut squash, and baby potatoes; cook for an additional 5 minutes.
  4. Add Liquids: Pour in chicken stock and apple juice, then bring to a rolling boil.
  5. Simmer Stew: Reduce heat to low, cover, and let simmer for 45 minutes to 1 hour.
  6. Finish and Serve: Stir in chopped parsley and adjust seasoning; serve warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 6000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Can be frozen for up to 3 months.

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