Winter Vegetable Chicken Stew

• 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
• 1 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 (1 1/2 pounds) Swiss chard, coarsely chopped, with stems
• 2 ounces shaved Parmesan cheese

1. Cut the chicken into 1-inch pieces; season with salt and pepper.
2. Heat a 6-quart Dutch oven over medium heat until hot.
3. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes.
4. Transfer to a large bowl.
5. Repeat.
6. Meanwhile, cut the carrots, celery, and parsnips into 3/4-inch pieces.
7. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom.
8. Cover; bring to a simmer over low heat.
9. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.
10. Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot.
11. Stir in parsley, chicken, and any collected juices in the bowl.
12. Cook on low until the chicken is heated through, 1 to 2 minutes.
13. Remove from heat; keep warm.
14. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat.
15. Add the garlic; stir until golden, about 1 minute.
16. Add the chard; cook, turning occasionally, until tender, about 5 minutes.
17. Divide the chard among 6 bowls.
18. Ladle the soup on top; serve with shaved Parmesan cheese.
19. (Per serving)
20. Calories: 481
21. Fat: 11g
22. Cholesterol: 142mg
23. Carbohydrate: 55g
24. Sodium: 724mg
25. Protein: 41g
26. Fiber: 6g

chicken, chicken, coarse salt, freshly ground pepper, carrots, celery, parsnips, onions, water, chicken broth, rosemary, egg noodles, parsley, unsalted butter, garlic, swiss chard, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/winter-vegetable-chicken-stew-392271 (may not work)