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Chicken, Parsnip & Apple Stew
EatingWell Test Kitchen
“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.”
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
¼ teaspoon salt
⅛ 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
1Heat 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.
2Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip.)
3Clean 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.
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
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.