Autumn Chicken Stew

Check out this tasty stew for an immunity boost!

Enjoy the health benefits of antioxidants in apples and gut healing minerals in bone broth with this recipe from! 

  • 5 teaspoons extra-virgin olive oil, divided

  • 1 pound chicken tenders, cut into bite-size pieces (or cook the real chicken and utilize the immunity boosting bone broth)

  • 1 large onion, chopped

  • 4 medium parsnips, peeled and chopped

  • 2 medium carrots, peeled and chopped

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

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 4 cups reduced-sodium chicken broth (again, your chance to make real bone broth)

  • 2 Granny Smith apples, peeled and chopped

  • 2 teaspoons cider vinegar

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

  • Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.

Per serving: 208 calories; 6 g fat (1 g sat, 4 g mono); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 mg potassium.

Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv)