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Chicken, Parsnip & Apple Stew

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings, 2 cups each
Modest, sweet parsnips shine in this autumnal stew. Try pairing it with sandwiches of toasted sharp Cheddar on country wheat and a robust dark beer for a warming fall supper.

Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
3 teaspoons  extra-virgin olive oil, divided
1   small onion, finely chopped
2   parsnips, peeled and finely chopped
1   carrot, peeled and finely chopped
1   Granny Smith apple, peeled and finely chopped
1 teaspoon  chopped fresh rosemary
1/4 teaspoon  salt
1/8 teaspoon  freshly ground pepper
1 14-ounce can  reduced-sodium chicken broth
1 cup  water
1 teaspoon  cider vinegar
8 ounces  chicken tenders, cut into bite-size chunks
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.

Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip).

Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings, 2 cups each
Calories: 321
Fat. Total: 8g
Protein: 31g
Carbohydrates, Total: 34g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 70mg
Sodium: 472mg
% Cal. from Fat: 22%
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