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Monday, March 25, 2013


    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 lemon juice

Heat  2 of the teaspoons of extra-virgin olive oil in a Dutch oven on medium heat. Add the chicken and cook, stirring until just cooked through, which should take 3-5 minutes. Transfer to a plate.

Next, 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 lemon juice.

Enjoy in your favorite soup bowl or mug.

Adapted from recipe found at:

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