Chicken, Parsnip & Apple Stew

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Chicken, Parsnip & Apple Stew

Chicken, Parsnip & Apple Stew

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.

Serves 2

Prep Time 35 min

Total Time 35 min.

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 c reduced-sodium chicken broth
  • 1 cup water
  • 1 teaspoon cider vinegar
  • 8 ounces chicken tenders, cut into bite-size chunks

Cooking Directions

Step 1

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.

Step 2

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.)

Step 3

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.


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