Chicken and Parsnip Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 488.1
  • Total Fat: 8.9 g
  • Cholesterol: 105.2 mg
  • Sodium: 889.9 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 11.0 g
  • Protein: 46.9 g

View full nutritional breakdown of Chicken and Parsnip Stew calories by ingredient
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A very different chicken stew - good flavor blend. A very different chicken stew - good flavor blend.
Number of Servings: 4


    1 lb chicken breast, boneless/skinless, cut into chunks
    1 medium onion, chopped
    3 cloves garlic, minced
    1 lb parsnips, peeled and diagonally sliced
    1 cup carrots, chopped or sliced
    1 15 oz can chickpeas, rinsed and drained
    5-6 oz baby spinach, or large leaves torn
    olive oil cooking spray
    1 1/2 tsp extra virgin olive oil
    1 14 oz can 99% fat free chicken broth
    1/3 cup white cooking wine
    1/2 tsp dried thyme
    black pepper to taste
    hot sauce (optional) to taste


If you prefer a thicker sauce thicken with a small amount of flour or cornstarch.


Coat bottom of pan (dutch oven size) with cooking spray and add 1 1/2 tsp extra virgin olive oil. Brown chicken and push to one side. Saute onion, garlic, and carrots for 4-5 minutes. Add parsnip slices and brown lightly.

Add chicken broth, cooking wine, thyme, black pepper, hot sauce. Stir to mix. Simmer until chicken is cooked through and parsnips are soft but not mushy. Stir in spinach and give it time to wilt.

Serving Size: makes 4 servings about 1 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user PINGPONG6.

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