Chicken, Parsnip & Apple Stew
- Active Time 35m
- Total Time 35m
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
- One 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 the onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add the broth and water and bring to a simmer over high heat. Reduce the 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 the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
321 calories; 8g total fat; 1g total saturated fat; 70mg cholesterol; 472mg sodium; 34g carbohydrates; 7g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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