Chicken Stew Recipe With Butternut Squash
This chicken stew recipe with butternut squash is perfect for an autumn or winter dinner. The spices come to the forefront with nutmeg and sage enhancing the flavors of both the squash and chicken. This is a wonderful meal prep dish as it will freeze very well for up to 6 months. This soup has a nice balance of flavor and good nutrition. Navy beans have the highest fiber count of any bean, and there is enough chicken to give you plenty of protein for dinner. This would be lovely served with a green salad and some crusty garlic bread. The leftovers are just as good, so you can take some for lunch the next day as well. HOW TO MAKE CHICKEN STEW The process for this recipe is two simple steps. Sautéing the vegetables and herbs, and then combining everything and simmering it in a large soup pot. You could technically just dump everything into a soup pot and boil it until it’s done. But you miss out on much of the flavor if you don’t sauté things first. Skipping the sautéing process