Chicken, Parsnip, and Apple Stew

Parsnips were in the Grow Alabama box last week. Since this will probably be their last appearance until this fall I had to post this soup recipe. Also, this is a great way to baby step into parsnips. It blends well with carrots and apples and so it’s not painful at all. I’ve roasted them plain just to try them. They are pretty good, somewhere between a turnip root and potato. The recipe comes from Eating Well Serves Two, a great cookbook for two with recipes on the healthier side.

Sadly, it’s been kind of warm lately and that always makes it hard to turn on the stovetop or oven. Thankfully the soup comes together quickly. So you won’t have to jack up the AC just to endure the cooking process. I’ve actually never made the recipe with chicken. Dennis gave up meat during Lent, so I inadvertently became a vegetarian for 40 days and 40 nights. However, all that will change this week. I am more than certain it will taste just as good with chicken.

This soup will make your home smell pretty great.

Just a few notes: If you can’t find parsnips, you can use all carrots or a small potato and get similar results. I typically serve it with grilled cheese or salad. Whenever you blend hot soups, do it in batches. I recently saw someone leave the middle stopper off and covering the top with a towel. This allowed steam to escape without your blender exploding hot soup on to your ceiling.


Chicken, Parsnip, and Apple Stew

2tsp 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
1tsp chopped fresh rosemary
¼ tsp salt
1/8 tsp freshly ground pepper
1 (14oz) can low sodium chicken broth
1 c. water
1 tsp cider vinegar
8oz chicken tender, cut into bite size chunks

1. Heat 2 tsp oil in a large saucepan over med-high. Add onion, parsnips, carrots, apple, rosemary, salt, pepper, and cook, stirring often, until the vegetables being to soften (about 8 min). 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 min).

2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. Use caution when pureeing hot liquids.

3. Clean the pot, return it to med-high and add the remaining 1 tsp oil. Add chicken and cook, stirring occasionally, until lightly browned, 3-4 min. Pour soup back in the pan. Cook, scrapping up any browned bits from the bottom of the pan, until heated through (about 1 min).