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October 29, 2013

Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)

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Chicken stew with butternut squash and kale is a nourishing and comforting meal.

Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)
I often marvel at what even “good” stress can do to the body. Our family has enjoyed lots of excitement and change over the last few months. While they’ve all been good things, the cumulative effect on my body is added stress. I realized a few weeks ago I was having a hard time “turning my brain off.” Have you ever had that happen?

With all the screens we use in our lives – smart phones, computers, tvs – we can easily overdo it. I took a step back and realized I wasn’t allowing my body to fully rest. And not only was I finding my mind wouldn’t slow down, I noticed a few inches creep in around my waist. This is a classic indicator that my cortisol levels are too high. As a result, I’ve taken steps to turn the volume down and reset my system.

  1. Long walks – With the cooler temperatures, now is a great time to get outside and enjoy the chill in the air.
  2. Keep the computer off all weekend – This simple step has provided huge benefits! I turn it off on Friday, shut the door and don’t come back until Monday morning.
  3. Read more – I downloaded a few books on my Kindle – yes, it’s still a “device” but it’s so much cheaper to purchase books electronically. I also noticed I hardly read for “fun” anymore. When I read, it’s usually a cookbook or something about health. So I purchased a few novels. I can’t even remember the last time I read a novel!
  4. Simple dinners – Soups, casseroles, or salads are a great way to keep things easy. I’m making dinners that require minimal effort.
  5. Open the windows – How is it that fresh air can make a house smell so nice? I’ve opened the windows each morning to let in plenty of fresh air.
  6. Socialize – As much as I love working on Deliciously Organic, writing and recipe testing can be isolating. So, I’m making plans to get out with friends more often.
  7. Detox – I consulted my nutritionist and she agreed that the Intro to the Gaps Diet would be the perfect way to reset my system and help my cortisol levels subside. It’s not the easiest detox diet, but it’s totally worth it. After just 5 days, I’ve lost an inch in my waist. Yep, it’s working.
     

Have you been surprised by your body’s ability to indicate when there’s too much stress in your life? The body can send signals in all sorts of ways and it’s important to be aware of those signals. What steps do you take to reduce stress?

Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)

For the first few days of the detox, I basically just ate simple soups and fermented foods, but now I’m allowed to add some ghee and avocado back into my diet. I wanted a hearty stew the other night, so I came up with this chicken stew with butternut squash and kale. It’s nutritious, filling and great for a simple fall meal.

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Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)

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  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 35 minutes
  • Category: Main Dish
  • Diet: Gluten Free

Ingredients

Units
  • 2 tablespoons ghee (click here for an easy homemade recipe)
  • 1 teaspoon Celtic sea salt, divided
  • 2 yellow onions, minced
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 2 teaspoons coconut flour (optional, but will help create a thicker stew)
  • 6 cups chicken stock
  • 4 bone-in, skin-on chicken breasts
  • 4 cups butternut squash, cut into 1/2-inch cubes
  • 1 large head kale, cut into bite-size pieces
  • 1/4 cup minced parsley
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
  2. Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 hour and 15 minutes.
  3. Bring a medium pot of water to boil. Add kale to the water and boil for 7 minutes. Drain. (click here to read why this step is necessary.)
  4. Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

Nutrition

  • Serving Size: Serves 6-8

Keywords: chicken stew with butternut squash and kale

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Photo Credit: Becky Winkler 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 37 Comments

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37 Comments

  1. Poppy Winningham

    October 31, 2013 at 3:34 pm

    I made this soup for dinner tonight. It was great! My husband loved it. Thanks for posting the recipe. Perfect fall soup!
    to Poppy Winningham" aria-label='Reply to this comment to Poppy Winningham'>Reply to this comment
  2. Dena Norton

    November 1, 2013 at 9:04 am

    Looks delish!
    to Dena Norton" aria-label='Reply to this comment to Dena Norton'>Reply to this comment
    • Leslie Gillin

      December 2, 2020 at 3:03 pm

      What is the carb content of this dish?
      to Leslie Gillin" aria-label='Reply to this comment to Leslie Gillin'>Reply to this comment
      • Deliciously Organic

        December 7, 2020 at 9:57 am

        I don't have that info for each recipe, but you're welcome to enter the recipe into a free app like MyFitnessPal.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Leslie Gillin

          January 25, 2021 at 4:48 pm

          Ok. Thank you.
          to Leslie Gillin" aria-label='Reply to this comment to Leslie Gillin'>Reply to this comment
  3. patsquared2

    November 1, 2013 at 10:18 am

    Beautiful recipe. Can you make this in the crock pot? I love using mine and cook a whole lot in it. I'm guessing the only change might be to add the kale about 1 hour before you want to serve it.
    to patsquared2" aria-label='Reply to this comment to patsquared2'>Reply to this comment
  4. Michelle

    November 6, 2013 at 5:40 am

    Absolutely delicious. I don't have a pot that will go in the oven, so I made everything on the stove top. It turned out great, although I'm sure baking it in the oven adds a different flavor. I will definitely make this recipe again!
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
    • Deliciously Organic

      November 6, 2013 at 8:56 am

      I'm so glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Marci Duckworth, R.N.

    November 8, 2013 at 5:24 pm

    I made this tonight.... Love the butternut squash! I did add coconut milk, ginger, 1 T fermented thai fish sauce and some curry. This is perfect on a cold, winter night. I adore your website. I have learned so much from you about nutrition. Please keep creating these wonderful recipes and sharing healthy tips! I hope you find peace and feel refreshed soon!
    to Marci Duckworth, R.N." aria-label='Reply to this comment to Marci Duckworth, R.N.'>Reply to this comment
    • Deliciously Organic

      November 10, 2013 at 4:11 am

      I like your adaptation. Sounds amazing!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Andrea

    November 18, 2013 at 7:46 pm

    Would this work as a vegan dish? I'm wondering if omitting the chicken and using vegetable broth would leave it bland.
    to Andrea" aria-label='Reply to this comment to Andrea'>Reply to this comment
  7. Cassidy

    November 24, 2013 at 3:39 pm

    Honestly, i never leave posts , but his soup is too good not to! Its just perfect and the ingredients are things i always have on hand in the fall. I have done it with a bit of cream, chili flakes , and fresh Parmesan at the table. I have been very impressed with this blog and the great resources and recipes. Everything inhave tried has been truly stellar and not gluten free tasting at All. Bravo!!
    to Cassidy" aria-label='Reply to this comment to Cassidy'>Reply to this comment
    • Deliciously Organic

      November 26, 2013 at 10:25 am

      Thank you for the feedback! I'm so glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Jill

    January 6, 2014 at 8:05 pm

    This was great! I mashed some of the squash at the end, added more Thyme, and added a can of unsweetened coconut milk before adding the Kale. Turned the burner on the stove and let it all simmer a little longer. (maybe 10 minutes while the kale softened.) DElish!!
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
    • Jill

      January 6, 2014 at 8:08 pm

      OH....and I also added some hot pepper flakes!
      to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
  9. patsquared

    January 7, 2014 at 9:12 am

    Can't remember if I said this but no flour in my stew - quinoa - and it was thick and rich and lovely! Great recipe.
    to patsquared" aria-label='Reply to this comment to patsquared'>Reply to this comment
  10. Barb

    January 18, 2014 at 7:52 pm

    Made this tonight and it was delicious! This recipe is wonderful itself or as base with other additions. Added just a bit of Sriracha and more thyme. Used cornstarch instead of the coconut flour. Decided to add great northern beans - so yummy, and made it very hearty for a cold night!
    to Barb" aria-label='Reply to this comment to Barb'>Reply to this comment
  11. Marie

    August 9, 2014 at 10:13 am

    I was wondering why you put this in the oven instead of just simmering it on the stove?
    to Marie" aria-label='Reply to this comment to Marie'>Reply to this comment
    • Deliciously Organic

      August 11, 2014 at 7:19 am

      The even, low heat from the oven helps the stew cook more evenly and produces very tender meat.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Hannah

    August 26, 2014 at 12:40 pm

    Could you do this is a crockpot?
    to Hannah" aria-label='Reply to this comment to Hannah'>Reply to this comment
    • Renee

      January 21, 2015 at 8:35 am

      Did you try it in a crockpot? I was wondering the same thing!
      to Renee" aria-label='Reply to this comment to Renee'>Reply to this comment
  13. Brianne

    November 1, 2015 at 8:15 pm

    I have been using a lot of your recipes lately after trying paleo to clear up my eczema. It is definitely helping! Made this soup tonight and it has turned into my favorite soup. Amazing combination and will be on my weekly rotation. Thank you!
    to Brianne" aria-label='Reply to this comment to Brianne'>Reply to this comment
    • Deliciously Organic

      November 3, 2015 at 10:16 am

      I'm so glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Sonja Kurtzer

    April 8, 2016 at 8:55 pm

    Hi, I live in Australia and have decided to try the GAPS diet because of a few health issues I've had on-going. I'd assume I couldn't eat this soup in those first few days due to the ghee, etc. Do you have any recipes for 'simple soups' which would meet the criteria for those first few days of the Intro diet? Or any suggestions of what you'd eat for breakfast, lunch dinner during that time - or is it just stock and fermented veggies? Anything - or even a link to a site which gives some ideas to get me through. Doing this on my own until I can get a copy of the book which outlines this diet in detail.
    to Sonja Kurtzer" aria-label='Reply to this comment to Sonja Kurtzer'>Reply to this comment
    • Deliciously Organic

      April 14, 2016 at 10:10 am

      My nutritionist, Kim Scheutte, has some fabulous recipes over on her site: www.gapsinfo.com. Her seasonal meal plans are worth the $15. She has some incredible recipes!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. Paige

    October 5, 2016 at 6:46 pm

    Excited to make this! But how should I go about prepping the squash? Should I pre cook the squash to get the skin off? Thanks!
    to Paige" aria-label='Reply to this comment to Paige'>Reply to this comment
  16. Cheryl

    December 11, 2018 at 7:49 am

    This recipe could easily be AIP compliant also with a quick change of the ghee to a compliant oil like coconut, avocado or olive. Soup looks really good. Going to give it a try this weekend.
    to Cheryl" aria-label='Reply to this comment to Cheryl'>Reply to this comment
  17. Carrie

    January 7, 2021 at 10:13 pm

    Made this for dinner tonight and loved it! I used a whole chicken (cut in half) and filled the whole pot with water vs stock. After 1.5 hrs I removed the chicken and shredded it up and added the meat back it. It turned out perfectly and was so satisfying! Thanks!
    to Carrie" aria-label='Reply to this comment to Carrie'>Reply to this comment
    • Deliciously Organic

      January 8, 2021 at 10:41 am

      So glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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