Winter vegetable chicken stew
Instructions:
- 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
- Cut the chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.
- Meanwhile, cut the carrots, celery, and parsnips into 3/4-inch pieces. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.
- Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot. Stir in parsley, chicken, and any collected juices in the bowl. Cook on low until the chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
- Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the garlic; stir until golden, about 1 minute. Add the chard; cook, turning occasionally, until tender, about 5 minutes. Divide the chard among 6 bowls. Ladle the soup on top; serve with shaved Parmesan cheese
- Serves 6