Chicken, Parsnip & Apple Stew

http://www.eatingwell.com/recipes/chicken_parsnip_apple_stew.html

From EatingWell:  EatingWell Serves Two

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.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

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

Preparation

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.
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.)
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.

Nutrition

Per serving : 321 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 70 mg Cholesterol; 34 g Carbohydrates; 31 g Protein; 7 g Fiber; 472 mg Sodium; 619 mg Potassium

Exchanges: 1 starch, 1/2 fruit, 2 vegetable, 3 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

• Tip: Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.