Chicken, Parsnip, & Apple Stew

foodily.com

3 tsp olive oil, divided

1 small onion, finely chopped

2 parsnips, peeled, finely chopped

1 carrot, peeled, finely chopped

1 apple, peeled, finely chopped

1 tsp chopped fresh rosemary

1/4 tsp salt

1/8 tsp freshly ground pepper

1 14-oz can reduced-sodium chicken broth

1 cup water

1 tsp cider vinegar

8 oz chicken tenders, cut into

bite-size chunks

Heat 2 tsp 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. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. Clean the pot, return it to medium-high heat and add the remaining 1 tsp oil. Add chicken and cook, stirring occasionally, until lightly browned, 3-4 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. From www.eatingwell.com.