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Home > Autumn chicken stew

Autumn chicken stew

Recipe Information

Servings 6
Preparation Time 20 Minutes
Cook Time 25 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; Gluten Free


  • 5 teaspoons extra-virgin olive oil, divided

  • 1 pound chicken tenders, cut into bite-size pieces

  • 1 large onion, chopped

  • 4 medium parsnips, peeled and chopped

  • 2 medium carrots, peeled and chopped

  • 2 teaspoons chopped fresh (or 1/2 teaspoon dried) rosemary 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

  • 4 cups reduced-sodium chicken broth 

  • 2 Granny Smith apples, peeled and chopped

  • 2 teaspoons apple cider vinegar 



  • Heat the 2 teaspoons of oil in a Dutch oven over medium heat. Add the chicken and cook, stirring until just cooked through, 3-5 minutes. Transfer to a plate.

  • Add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.

  • Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in the vinegar.


Nutrition (per serving)

  • Calories: 208 cal

  • Fat: 6g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 42mg

  • Sodium: 621mg

  • Potassium: 630mg

  • Carbohydrate: 21g

  • Fiber: 4g

  • Sugar: 0g

  • Protein: 19g