A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!
- 2 Tbsp. olive oil, divided
- 1 lb. chicken breasts or tenders, diced into bite-sized pieces
- 1 large onion
- 2 lbs. of potatoes (I used Yukon gold), diced to the size of the chicken
- 1 cup chopped carrots
- 3 sprigs of fresh rosemary (1 tsp dried, or 1/2 tsp. powdered)
- 1/2 tsp. salt
- 1/4 tsp freshly ground black pepper
- 4 cups reduced-sodium chicken broth
- 2 Granny Smith apples, peeled, cored, and chopped
- 2 tsp. cider vinegar
- 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.
Recipe adapted from Eating Well