Chicken, Parsnip & Apple Stew

3 Reviews
From the EatingWell 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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 336 calories; 10 g fat(2 g sat); 7 g fiber; 35 g carbohydrates; 28 g protein; 83 mcg folate; 63 mg cholesterol; 16 g sugars; 0 g added sugars; 7557 IU vitamin A; 23 mg vitamin C; 81 mg calcium; 2 mg iron; 846 mg sodium; 989 mg potassium
  • Carbohydrate Servings: 2

Reviews 3

November 10, 2010
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By: EatingWell User
My wife loved this. I thought it would make a great soup/side without the chicken. I agree that the pureed soup with the chunks of chicken has a texture problem. Martyn
November 15, 2009
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By: misc17
With a few modifications, this could be a nice recipe. As written, it has an identity problem: is it a soup or a stew? The flavors of the vegetables are delicious, but the pureed texture with chicken chunks is horrid. It's like when you reheat a stew and the potatoes completely mush out - it's just not pleasant. Next time I'll cut the vegetables into one-inch chunks, simmer them in broth a little longer to soften, and puree only a small portion of the vegetables with liquid to thicken the texture slightly. I will also try it with boneless thigh meat or pork tenderloin for more depth of flavor. The grilled cheddar sandwich pairing is delicious, and with this on the side, the recipe is enough for three servings.
October 05, 2009
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By: EatingWell User
If it wasn't for the chicken added to this recipe, I would have tossed it. Something just did not meld together. My husband liked it, but I was disappointed. We've been using the Eating Well Cooking for Two cookbook for the past couple of years and usually the recipes have been a pleasant surprise..... just not this one. My two cents worth.