View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Chicken, Parsnip & Apple Stew

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
RECIPE INGREDIENTS
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
DIRECTIONS
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%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.