Meals in Minutes- Soup/Chicken

Autumn Chicken Stew

Per Serving (1 1/2 cup): 
Calories: 208
Fat: 6 grams
Saturated fat: 1 grams 
Cholesterol: 42 milligrams
Sodium: 524 milligrams
Carbohydrate: 21 grams
Fiber: 4 grams
Protein: 19 grams

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.

Number of servings: 6
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