Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

336 calories; protein 27.9g; carbohydrates 35.2g; dietary fiber 7.2g; sugars 16.4g; fat 10.1g; saturated fat 1.8g; cholesterol 62.7mg; vitamin a iu 7556.7IU; vitamin c 22.5mg; folate 82.9mcg; calcium 80.6mg; iron 2mg; magnesium 66.6mg; potassium 988.6mg; sodium 845.7mg; thiamin 0.2mg.
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