Winter Vegetable Chicken Stew
Per serving: 481 calories, 11 g fat, 142 mg cholesterol, 55 g carbs, 724 mg sodium, 41 g protein, 6 g fiber
- 12 ounces boneless skinless chicken thighs (about 4 pieces)
- 1 pound boneless skinless chicken breast halves (about 3 pieces)
- 1/2 teaspoon coarse salt, plus more for cooking water
- 1/8 teaspoon freshly ground pepper
- 4 slender carrots, peeled
- 3 large celery ribs
- 2 medium parsnips (6 ounces), peeled
- 4 small onions, peeled and quartered lengthwise with roots attached
- 3 cups water
- One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
- 1/2 pound wide egg noodles
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon unsalted butter
- 4 garlic cloves, thinly sliced
- 1 bunch Swiss chard (1 1/2 pounds), coarsely chopped with stems
- 2 ounces shaved Parmesan cheese
Cut chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat with remaining chicken; set aside.
Meanwhile, cut carrots, celery, and parsnips into 3/4-inch pieces. Place vegetables, onions, water, broth, and rosemary in Dutch oven; scrape browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until vegetables are barely tender, about 10 minutes.
Cook noodles in a saucepan of boiling salted water until al dente; drain. Stir noodles, parsley, chicken, and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add garlic; stir until golden, about 1 minute. Add chard; cook, turning occasionally, until tender, about 5 minutes. Divide chard among six bowls. Ladle soup on top; serve with shaved Parmesan cheese.