| 3 teaspoons | Extra-virgin olive oil, divided |
| 1 | Small onion, finely chopped |
| 2 | Parsnips, peeled and finely chopped |
| 1 | Carrot, peeled and finely chopped |
| 1 | Granny Smith apple, peeled and finely chopped |
| 1 teaspoon | Rosemary |
| ΒΌ teaspoon | Salt |
| 1/8 teaspoon | Freshly ground pepper |
| 1 14-ounce | Can reduced-sodium chicken broth |
| 1 cup | Water |
| 1 teaspoon | Cider vinegar |
| 1-2 | Boneless skinless chicken breasts, cut into bite-size chunks |
1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.
2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip.)
3. Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.
Cover and refrigerate up to 3 days or freeze up to 3 months.
Goes really well with whole wheat chedder grilled cheese, if you want to cut the chicken down and have 2 dinner options.