This is one of my favorite stews. It started out as recipe I found online but I have made so many changes I am willing to call it mine! It uses a variety different vegetables and tender chicken thighs. The butternut squash when simmered falls apart and thickens the stew nicely, imparting a sweet flavor. Fresh thyme is worth buying for this recipe, as it really adds a different flavor than dried thyme. The turmeric is added for its color and also anti-inflammatory properties.
This recipe makes for great leftovers and is a great school lunch packed in a thermos the next day. Compared to the standard sandwich, this stew is packed with nutrition!
chicken thighs, skin removed and fat trimmed
1 large handful
green beans, trimmed, cut in thirds
(sub. 2-3 cups baby spinach)
trimmed, cut in thirds
sub. 2-3 cups baby spinach
Place chicken, carrot, onions, mushrooms, garlic and thyme sprigs in a large soup pot or Dutch oven. Fill pot with cold water so that it covers top of the chicken and veggies. Bring to a boil with salt, pepper and turmeric. Lower heat to a simmer until chicken is tender and falls easily off the bone, about 1 to 1 1/2 hours. Discard any fat you can skim off the top. Take the chicken out and pull off the bone, shredding the chicken as you go. Return the shredded chicken to the pot and discard bones and other waste. Add butternut squash and bring back to a boil. Cook on low until squash is falling apart, about 45 minutes. Use the back of wooden spoon to break apart the squash so that it incorporates into the broth. Add green beans (or spinach) and cook an additional 10 minutes. Season with additional salt and pepper to taste.
Stews are a great Baby Food Option, as the ingredients are softened and flavors mellowed by simmering. Take a ladle of the stew and blend it with a much or little texture as your baby needs.
Cost per serving:
6 servings, make 1.5 to 2x this recipe for a great "Cook Once, Eat Twice" meal.