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20 minute dinner recipes

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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

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