Chicken, Parsnip & Apple Stew
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.
- 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
- 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.
- 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.)
- 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.
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.
Per serving: 321 calories; 8 g fat (1 g sat, 6 g mono); 70 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 472 mg sodium; 619 mg potassium.
Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (35% dv), Folate (19% dv), Potassium (18% dv).
Exchanges: 1 starch, 1/2 fruit, 2 vegetable, 3 lean meat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- EatingWell Serves Two