Meal Kit

Hearty Chicken Stew

with kale and butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The leaves are gone, the wind is wailing, and there's snow in the air. It's winter and it's time for stew. To be honest, we've been waiting all fall for this weather to begin again, for succulent chicken and warm butternut squash in a creamy, rich broth, spoonful after spoonful bringing scrumptious heat to the stomach. Winter is coming, but you'll have the perfect soup to keep yourself warm.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 oz. Kale
  • 8 oz. Cubed Butternut Squash
  • 4 tsp. Mirepoix Broth Concentrate
  • Info
    4 fl. oz. Cream Sauce Base
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 oz. Grated Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 24 oz. diced chicken breasts, follow same instructions as 12 oz. diced chicken breasts, working in batches if necessary.

  • If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken breasts.

  • If using Impossible burger, follow same instructions as chicken in Step 2, breaking up burger and cooking until heated through, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Stem kale and coarsely chop. Mince garlic. Pat diced chicken dry, and season all over with a pinch of pepper.

  2. 2

    Start the Chicken

    Place a medium pot over medium-high heat and add 2 tsp. olive oil.
    Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned, 2-3 minutes. Add garlic and stir constantly until aromatic, 30-60 seconds.

  3. 3

    Start the Stew

    Add butternut squash, 1¾ cups water, kale, mirepoix base, and a pinch of salt and pepper to hot pot. Bring to a boil. Once boiling, reduce heat to medium. Cover, and cook until squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

  4. 4

    Finish the Stew

    Uncover hot pot and stir in cream base until fully combined. Bring to a simmer. Once simmering, remove from burner. Stir in cheese.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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