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Autumn Chicken Stew

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 cups soup 1x

Description

A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Notes

Recipe adapted from Eating Well