If you’re looking for a cozy, nourishing bowl that perfectly captures the flavors of autumn, you’re in the right place. This Fall Chicken Stew with Quinoa and Butternut Squash Recipe is one of those dishes I turn to when the evenings get cooler and I crave something hearty but wholesome. It’s got tender chicken, nutty quinoa, and sweet roasted butternut squash all mingling in a gently spiced broth. I absolutely love how this turns out every time, and I’m excited to walk you through everything to make sure your stew comes out just right.

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Why You’ll Love This Recipe

Comforting and Nutritious: This stew packs a perfect balance of protein, fiber, and complex carbs, making it both filling and nourishing.
Easy to Make: Using rotisserie chicken saves time without sacrificing flavor, so you can get this on the table pretty quickly.
Seasonal Ingredients: Butternut squash and kale bring that gorgeous fall vibe to your plate and taste delicious when roasted and simmered.
Flexible and Family Friendly: This recipe adapts easily to what you have on hand—and my family always asks for seconds!

A wooden spoon lifts a thick soup filled with three main layers: plump white pearl-like grains scattered throughout, soft bright orange chunks of cooked squash, and wilted dark green leafy vegetables mixed in a light golden broth. The soup also contains pieces of shredded pale yellow chicken and small red tomato chunks, with black and white mustard seeds floating on top, all inside a pot sitting on a white marbled surface. The texture looks rich and hearty with a mix of soft and tender ingredients. Photo taken with an iphone --ar 2:3 --v 7 - Fall Chicken Stew with Quinoa and Butternut Squash, hearty autumn chicken stew, healthy chicken and squash soup, wholesome fall quinoa stew, cozy chicken and vegetable soup

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor. When shopping, look for a firm butternut squash that’s free of soft spots, and grab low sodium chicken broth so you can control the saltiness of the stew. Using a mix like Trader Joe’s Harvest Grains Blend adds some extra heartiness, but quinoa works just as well.

Flat lay of vibrant cubed butternut squash, tender shredded rotisserie chicken, finely chopped yellow onion, minced garlic cloves, a scattering of uncooked quinoa grains, bright green chopped kale leaves, fresh flat-leaf parsley sprigs, small piles of dried oregano and ground cumin, and a few thin strips of orange zest, all beautifully arranged with natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fall Chicken Stew with Quinoa and Butternut Squash, hearty autumn chicken stew, healthy chicken and squash soup, wholesome fall quinoa stew, cozy chicken and vegetable soup

Butternut Squash: Roasting brings out its natural sweetness and softens it perfectly for stew.
Chicken Broth: I prefer low sodium so I can adjust seasoning to taste without it becoming too salty.
Rotisserie Chicken: Saves tons of time and adds delicious shredded chicken with minimal effort.
Olive Oil: For roasting and sautéing—you’ll get a lovely base flavor from this.
Yellow Onion: Finely chopped, it softens and deepens the stew’s savory profile.
Kosher Salt: Essential for balancing flavors throughout the cooking process.
Garlic: Minced fresh garlic adds that punch you can’t beat from jarred varieties.
Dried Oregano: A subtle herb that blends nicely with the spices.
Ground Cumin: Adds warmth and earthiness to the stew.
Nutmeg: Just a pinch enhances the sweetness of the squash without overpowering.
Diced Tomatoes: Incorporate juicy acidity and body to the broth.
Quinoa or Harvest Grains Blend: Adds texture, protein, and a satisfying chew.
Orange Zest: A little zing that lightens and brightens the flavors.
Kale (optional): If you like greens in your stew, kale holds up well and adds color.
Freshly Ground Black Pepper: For finishing touch heat and aroma.
Flat-Leaf Parsley: Fresh and vibrant, it’s great stirred in right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this fall chicken stew recipe lends itself well to tweaks based on what you enjoy or have available. I often switch things up to keep it fresh and cater to my family’s preferences.

Vegetarian Version: Skip the chicken and double up on the quinoa or add chickpeas for protein; trust me, it’s just as comforting and filling.
Spicy Kick: I sometimes sprinkle in a pinch of red pepper flakes or diced jalapeño for a subtle heat that livens up the stew.
Greens Swap: If you’re not a kale fan, spinach or swiss chard both work wonderfully; just add them last so they don’t overcook.
Grain Alternatives: Brown rice or barley can replace quinoa for a different texture and flavor experience—just adjust cooking times accordingly.

How to Make Fall Chicken Stew with Quinoa and Butternut Squash Recipe

Step 1: Roast the Butternut Squash for Maximum Flavor

Start by tossing the butternut squash pieces with olive oil, kosher salt, and freshly ground black pepper to give them some seasoning ahead of roasting. Pop these into a 400°F oven and roast until they’re just barely tender, about 15 minutes. This part is key because roasting unlocks the natural sweetness of the squash and adds that cozy caramelized flavor. When you pull the tray out, remove half the squash and set it aside—that helps build texture in the stew. Then, roast the remaining squash for another 15 minutes until really soft. Mash this batch with the back of a fork; this creates a creamy component that thickens the stew with natural sweetness.

Step 2: Build Your Flavor Base in the Dutch Oven

While the squash roasts, heat olive oil in a large Dutch oven over medium heat. Add your finely chopped yellow onion and cook it slowly until it starts turning translucent, about 8–10 minutes. This gentle sauté builds the stew’s savory backbone, and I like to stir occasionally to avoid browning. Next, add salt, minced garlic, oregano, cumin, and nutmeg. These fragrant spices lift the dish without overpowering it, so stir them in for about a minute until everything smells incredible.

Step 3: Combine All the Goodies and Simmer

Now, it’s time to bring all those flavors together. To the pot, add the roasted butternut squash pieces, the mashed squash, and the canned diced tomatoes. Stir everything well to combine. Pour in your chicken broth along with the quinoa (or grains blend) and kale if you’re using it. Bring this mixture to a gentle simmer, then cover and cook for about 15 minutes. You’ll know it’s done when the quinoa looks translucent and the grains have absorbed that wonderful broth.

Step 4: Add the Chicken and Final Touches

Stir in the shredded rotisserie chicken, orange zest, and a few cracks of black pepper. Let the stew simmer uncovered for about 5 more minutes, just long enough to heat through the chicken and meld the flavors. Finish by stirring in fresh minced parsley right before serving. This burst of herbaceous brightness really rounds out the dish and makes it feel fresh and homey all at once.

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Pro Tips for Making Fall Chicken Stew with Quinoa and Butternut Squash Recipe

Don’t Skip Roasting: Roasting the squash first is a game-changer—skip it, and your stew won’t have the same depth of flavor.
Use Pre-Cooked Chicken: Rotisserie chicken is a shortcut I rely on for quick weeknight meals without sacrificing taste.
Control Your Quinoa Timing: Keep an eye on the quinoa so it doesn’t overcook and get mushy; you want it just tender and fluffy.
Adjust Seasoning Last: I always season gradually and taste near the end to avoid over-salting since broth and chicken can vary in salt content.

How to Serve Fall Chicken Stew with Quinoa and Butternut Squash Recipe

A gray bowl filled with a thick soup showing several layers of textures and colors: bright orange chunks of vegetables, white small grains, leafy dark green pieces, and scattered red roasted vegetable chunks, all mixed in a golden orange broth with specks of black pepper and herbs on top. The bowl sits on a white plate with some seasoning marks on it, and a large silver spoon rests next to the bowl against a rustic wooden surface. A blurred white plate with torn bread is visible in the background along with a small green sprig. photo taken with an iphone --ar 2:3 --v 7 - Fall Chicken Stew with Quinoa and Butternut Squash, hearty autumn chicken stew, healthy chicken and squash soup, wholesome fall quinoa stew, cozy chicken and vegetable soup

Garnishes

I’m a huge fan of fresh parsley on this stew because it adds a lovely pop of color and fresh flavor right at the end. Sometimes, I add a little swirl of Greek yogurt or a sprinkle of toasted pepitas for some crunch and creaminess, especially around the holidays. A squeeze of fresh lemon juice at the table can also brighten the whole bowl.

Side Dishes

This stew stands beautifully on its own, but if you want to round out the meal, I often serve it with a warm baguette or garlic bread to soak up the delicious broth. A simple mixed greens salad with vinaigrette cuts through the richness perfectly, and roasted root vegetables make it even more autumn-appropriate.

Creative Ways to Present

For special occasions, I like serving this stew in small, individual crocks or even hollowed-out mini pumpkins for that dramatic fall presentation. It makes family dinners feel festive and fun. Another idea is to ladle the stew over creamy polenta or mashed potatoes for a comforting twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 3 to 4 days. I recommend storing the stew and cooked quinoa together so the grains stay moist. Just be sure to cool it fully before sealing to avoid sogginess.

Freezing

I’ve frozen this stew successfully, and it’s a lifesaver for busy weeks. Just freeze in portions and thaw overnight in the fridge before reheating. The texture holds up nicely thanks to the loaded veggies and quinoa.

Reheating

To reheat, I prefer warming the stew on the stovetop over low heat, stirring occasionally until heated through. If it seems too thick, add a splash of broth or water to loosen it up. Microwaving works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use fresh chicken instead of rotisserie chicken in this stew?

Absolutely! If you prefer, you can use raw chicken breasts or thighs. Just brown them in the pot before sautéing the onions, then follow the rest of the recipe as usual. You might need to simmer a bit longer to ensure the chicken is fully cooked and tender.
Is there a substitute for butternut squash?

Yes, you can swap in pumpkin, sweet potatoes, or even acorn squash. Each brings its own unique sweetness and texture, but roasting them before adding to the stew will still give you that rich flavor base.
Can I make this stew in a slow cooker?

You can! Brown the onions and spices on the stovetop first, then transfer everything—including the roasted squash, chicken broth, and quinoa—to your slow cooker. Cook on low for 4 to 6 hours. Add delicate greens like kale near the end to avoid overcooking.
How do I prevent the quinoa from getting mushy?

Keep an eye on your cooking time and avoid over-stirring once the quinoa is added. Using the correct liquid ratio and simmering gently helps the quinoa fluff up correctly without becoming soggy.
Can I omit the kale?

Definitely! The stew is delicious even without the greens. You can also substitute with spinach or leave it out entirely to keep it simpler.

Final Thoughts

This Fall Chicken Stew with Quinoa and Butternut Squash Recipe is one that’s become a staple in my kitchen when the weather starts to cool. It’s the kind of meal you want to come home to—warm, comforting, and full of heart. I hope you’ll enjoy making it as much as I have, especially when you see how easily it comes together and how everyone raves at the dinner table. Give it a try next time you want a nourishing, cozy meal that celebrates fall in every bite.