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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

  • servings: 6
Photography: Quentin Bacon


  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Martha Stewart Living, January 2002