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Chicken, Parsnip and Apple Stew

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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  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 2 servings, 2 cups each
  • Nutrition Info
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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


  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.

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