Autumn Chicken Stew
A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup chopped carrots
- 1 large onion
- 1/2 tsp. salt
- 4 cups reduced-sodium chicken broth
- 1/4 tsp freshly ground black pepper
- 2 tbsp. olive oil divided
- 1 lb. chicken breasts or tenders, diced into bite-sized
- 2 lbs. of potatoes (i used yukon gold) diced to the size of the chicken
- 3 tsp dried or 1/2 tsp. powdered)
- 2 granny smith apples peeled, cored, and chopped
- 2 tsp. cider vinegar
- Carbohydrate 20.8714866666543 g
- Cholesterol 0 mg
- Fat 7.15832541666667 g
- Fiber 4.29028966315587 g
- Protein 4.360534375 g
- Saturated Fat 1.02183291666667 g
- Serving Size 1 1 -6 cups soup (521g)
- Sodium 578.295409722156 mg
- Sugar 16.5811970034984 g
- Trans Fat 0.314700416666666 g
- Calories 156 calories
Heat 1 Tbsp. oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.Add the remaining 1 Tbsp. oil to the pot. Add onion, potatoes, 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. Check seasoning and add extra salt or pepper if desired.
