Skip to content
Fall Harvest Chicken Stew
When the air turns crisp and leaves start to fall, there’s nothing cozier than a bowl of Fall Harvest Chicken Stew. Packed with seasonal vegetables like carrots, parsnips, and butternut squash, this hearty dish brings all the warmth and comfort of autumn to your table. The secret ingredient? BareOrganics Golden Flax Meal, which adds a gentle nutty flavor while thickening the stew naturally — no flour or cornstarch needed!
Why You’ll Love This Recipe
This gluten-free, dairy-free, and soy-free stew is the ultimate one-pot meal for chilly nights. It’s wholesome, colorful, and bursting with nourishing ingredients that highlight the best of the season. Apple cider and Granny Smith apples give it a subtle sweetness, while earthy herbs like thyme and sage make it deeply comforting.
You’ll love this recipe because it’s:
- Naturally thickened with BareOrganics Golden Flax Meal
- Loaded with fall vegetables and lean protein
- Gluten-free, dairy-free, egg-free, nut-free, and soy-free
- Easy to make ahead for meal prep or entertaining
- This is comfort food made simple — perfect for cozy dinners, meal prepping, or warming up after a long fall day.
- What You’ll Need
Here’s what makes this stew so special:
- Chicken thighs: Tender, juicy, and full of flavor — they hold up beautifully in long simmers.
- Carrots, parsnips, and butternut squash: Classic root veggies that bring color, sweetness, and depth.
- Apple cider and Granny Smith apple: Add a touch of tart sweetness that perfectly balances the savory broth.
- BareOrganics Golden Flax Meal: Naturally thickens the stew and adds omega-3s and fiber.
- Spinach: Adds color and a nutrient boost at the end.
- Thyme and sage: Infuse the stew with cozy fall flavor.
- Serve it over creamy polenta or enjoy it as-is for a grain-free option — both ways are absolutely delicious.
Tips and Variations
- Make it vegetarian: Substitute the chicken with chickpeas or white beans and use vegetable broth.
- Add extra greens: Kale or Swiss chard can replace spinach for more texture.
For a heartier meal: Add cooked quinoa or rice before serving. - Storage tip: This stew tastes even better the next day! Store in the fridge for up to 4 days or freeze for later.
Serving Suggestions
- Serve this Fall Harvest Chicken Stew in deep bowls with a sprinkle of fresh parsley or a drizzle of olive oil on top. Pair it with a slice of Gluten-Free Sourdough
- Pumpkin Bread for the perfect autumn meal.
- This Fall Harvest Chicken Stew captures everything you love about autumn — hearty vegetables, warming spices, and the cozy sweetness of apple cider — all in one pot. With BareOrganics Golden Flax Meal as a natural thickener, it’s as nourishing as it is delicious. One bite and you’ll be ready to embrace sweater weather in the most delicious way possible.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 5 carrots, peeled and sliced into ½-inch rounds
- 2 parsnips, peeled and chopped into ½-inch pieces
- 1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried sage
- 4 cups low-sodium chicken broth
- 1 bottle apple cider
- 1 large Granny Smith apple, peeled and chopped into ¾-inch pieces
- 4 tablespoons BareOrganics Golden Flax Meal
- 10 ounces chopped spinach (frozen is ok)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Cooked polenta, optional
Directions
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper and add them to the pot. Cook until browned on all sides, about 5–7 minutes. Remove the chicken from the pot and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, along with the chopped onion, carrots, and parsnips. Sauté for about 5–7 minutes, or until the vegetables begin to soften.
- Stir in the butternut squash and minced garlic and cook for another minute until fragrant.
- Pour in the apple cider and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Stir in the chicken broth, dried thyme, and sage. Add the browned chicken back into the pot.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 25 minutes, or until the vegetables are tender.
- Stir in the chopped Granny Smith apple, flax meal, and spinach and cook for another 5 minutes, until the apple has softened slightly and the stew begins to thicken.
Ingredients:
