Autumn Chicken Stew

We finally turned on our heater today.  After a gorgeous, mild fall — chilly weather has now arrived.

So to warm up today, decided to make a soup with all of these apples we still have around.  I was in the mood for something easy and comforting, so ended up trying this easy recipe from Eating Well.  It called for parsnips, but I was feeling lazy (and warm with the heat!) and didn’t want to make a chilly trip to the store.  So ended up substituting in some yummy potatoes I had on hand.

Unfortunately my fresh rosemary was also gone (can’t wait for those little rosemary Christmas trees to show up in the stores!), so I was more than happy to sub in what I consider to be the other best kitchen invention “since sliced bread”….powdered rosemary!  I discovered this awhile back at Penzey’s, and LOVE using it.  No little twigs in my bites of soup.  :)

Anyway, sure enough, the soup/stew was completely delicious.  A basic chicken soup with some hearty potatoes mixed in, highlighted by the sweet cooked apples, which also made the broth taste unbelievable.  Definitely a yummy sweet + savory meal — my kind of comfort food!

Autumn Chicken Stew

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Ali’s Tip:

If you’d like to use parsnips, just substitute 4 of them in place of the potatoes!

Leave a Comment:


  1. Carol — October 29, 2010 @ 11:54 pm (#)

    I love your pictures – so professional! Definitely adding this to the list of stews to make this fall. A good, traditional beef stew is always a favorite around here. So glad you had extra apples on hand this week!

  2. christen krumm — October 30, 2010 @ 12:22 am (#)

    i’ve been loving tomato basil soup lately… ooooh yummmmy. husband will not eat it though on account of the tomatoes. :) he would definitely eat this one! on the list to make!! (along with everything else posted this week :))


  3. lynne — October 30, 2010 @ 1:57 am (#)

    Yum! Your soup looks amazing!

  4. lynne — October 30, 2010 @ 1:57 am (#)

    Yum! Your stew looks amazing!

  5. Judy Hudgins — October 30, 2010 @ 5:45 am (#)

    We have what we call Granny Soup in our house. You basically stew a chicken, take the stock and add some tomatoes (hopefully ones we canned ourselves), then empty the freezer of all the bits and pieces of leftover veggies, some potatoes and onion. Add some of the chicken back in and let it cook some more to blend the flavors. Great with cornbread, freezes well and reheats well.

  6. Michelle — October 30, 2010 @ 7:24 am (#)

    We had to turn our heat on yesterday too. I got spoiled by those gorgeous warm days last weekend and I wasn’t ready for it to turn cold.

    This stew sounds really hearty and satisfying, and I happen to have a lot of people to feed tonight before trick or treating. This is definitely going on my menu, but I’m probably going to have to sub something for the rosemary. Those little twiggy bites are such a turn-off for me. I’m thinking of thyme or maybe tarragon. What do you think? And I’m definitely going to look for powdered rosemary!! Thanks for the heads up!

  7. Meadow Lark — October 30, 2010 @ 9:06 am (#)

    My normal favorite is lentil, but I’m getting bored of that. I’ll have to give this a try at tomorrow night’s Halloween buffet – 3 crockpots of soup, loaves of fresh bread and a fire in the firepit makes greeting trick or treaters in the cold sooooo much better!

  8. Melissa Monge — October 30, 2010 @ 12:04 pm (#)

    I’d have to make it without the carrots for anyone in my house (besides me) to eat it! Looks really yummy …

  9. ronnissweettooth — October 30, 2010 @ 12:43 pm (#)

    I love mulligatawny (which uses apples, too), but my favorite is this recipe from Cooking Light. I have to make it at least once every winter.

  10. Mireya — October 30, 2010 @ 5:29 pm (#)

    Tomato soup is my favorite in the fall!

  11. Tracy — October 30, 2010 @ 7:34 pm (#)

    wow your pictures are incredible and your recipes sound amazing….thanks!

  12. Paige Shadden — October 30, 2010 @ 8:23 pm (#)

    ahhhhhhh! i’m so excited to try this!!!

  13. jenn — October 31, 2010 @ 6:41 am (#)

    I love my mom’s chili. perfect for chilly nights.

  14. Kat — October 31, 2010 @ 1:35 pm (#)

    Can’t wait to make butternut squash soup

  15. Alison — October 31, 2010 @ 4:24 pm (#)

    This is the recipe I’ve been looking for! I have chicken stock in the freezer that’s begging to be used.

  16. ashley m — October 31, 2010 @ 7:30 pm (#)

    I’ll have to remember to make this next ‘soup day’

  17. Jordanne — October 31, 2010 @ 10:04 pm (#)

    Certainly trying this one tomorrow!!

  18. Anisha Thomas — December 20, 2010 @ 3:44 pm (#)

    Hello just wanted to give you a quick heads up. The text in your article seem to be running off the screen in Internet explorer. I’m not sure if this is a formatting issue or something to do with web browser compatibility but I figured I’d post to let you know. The layout look great though! Hope you get the problem resolved soon. Many thanks

  19. Laurie — April 20, 2012 @ 9:41 am (#)

    Great recipe, I substitue sweet potatoes for white potatoes. YUMMY!


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