Autumn Chicken Stew

A hit at the "Taste of Buffalo", give this a try a t home!

3 tsp Extra virgin olive oil

1 Large onion, chopped

4 Medium parsnips, peeled and chopped

2 Medium carrots, chopped

2 tsp Fresh rosemary, chopped

1/4 tsp Salt

1/4 tsp Ground pepper

4 c Reduced sodium chicken broth

2 Granny Smith apples, peeled and chopped

1 lb Cooked chicken breasts, cut up

2 tsp Cider vinegar

In a large stock pot, heat olive oil over medium high heat.  Add onion, parsnips, carrots, rosemary, salt and pepper.  Cook, stirring often, until vegetables soften, 3-4 minutes.  Add broth and apples, bring to a boil over high heat.  Reduce heat to low, simmer until vegetables are tender, about 8-10 minutes.  Add chicken and vinegar.  Heat through.

Serves 6.  Per 1 1/2 cup serving:  208 calories, 6 g fat, 1 g saturated fat, 42 mg cholesterol, 524 mg sodium, 21 g carbohydrate, 4 g fiber, 19 g protein.