Susan's Harvest Stew

Welcome the flavors of fall with Susan's Harvest Stew, a hearty and wholesome dish that celebrates the best of seasonal produce. Tender, golden-browned chicken thighs are simmered alongside a vibrant medley of butternut squash, parsnips, carrots, and potatoes in a fragrant broth infused with warming spices like cumin and cinnamon. This nutrient-packed stew is finished with fresh kale and a sprinkle of parsley for a pop of color and freshness. Perfect for cozy weeknight dinners or meal prepping, this one-pot wonder is ready in just over an hour and serves up comforting flavors with every spoonful. Whether you're looking for a savory way to showcase harvest vegetables or simply craving a soul-warming chicken stew, this recipe will hit all the right notes.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced into rounds
• 2 medium parsnips, peeled and sliced into rounds
• 3 cups butternut squash, peeled and cubed
• 2 medium potatoes, peeled and diced
• 6 cups chicken broth
• 1 15-ounce can diced tomatoes, canned
• 1 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 2 bay leaves
• 4 cups kale, stems removed and leaves chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Sear the chicken in the pot for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion and cook for 5 minutes until softened, stirring occasionally.

Step 5

Add the minced garlic and cook for 1 minute, until fragrant.

Step 6

Stir in the carrots, parsnips, butternut squash, and potatoes, cooking for 5 minutes to lightly caramelize the vegetables.

Step 7

Pour in the chicken broth and diced tomatoes, stirring to combine.

Step 8

Add the cumin, cinnamon, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the bay leaves.

Step 9

Return the chicken thighs to the pot, submerging them in the liquid. Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 35 minutes.

Step 10

Remove the chicken thighs from the pot and shred them using two forks. Discard any excess fat and bones, then return the shredded chicken to the stew.

Step 11

Add the chopped kale to the pot and simmer for an additional 5 minutes, until the kale is wilted and tender.

Step 12

Remove the bay leaves, taste, and adjust seasoning if necessary.

Step 13

Ladle the stew into bowls, garnish with chopped parsley, and serve warm.

Nutrition Facts

Serving size	(3754.8g)

Amount per serving	% Daily Value*
Calories	2319.6

Total Fat 77.8g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 0g
Cholesterol 850.5mg	0%
Sodium 4587.3mg	0%
Total Carbohydrate 197.5g	0%
Dietary Fiber 39.4g	0%
Total Sugars 39.8g
Protein 213.7g	0%

Vitamin D 47.6IU	0%
Calcium 676.9mg	0%
Iron 20.6mg	0%
Potassium 7835.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 36.5%

Carbs: 33.7%