Winter Vegetable Chicken Stew

WINTER VEGETABLE CHICKEN STEW
Serves 6

12 ounces boneless skinless chicken thighs
1 lb boneless skinless chicken breast halves
½ t coarse salt, plus more for cooking water
¼ t freshly ground pepper
4 slender carrots, peeled
3 lrg celery ribs
2 med. parsnips (6 ounces) peeled
4 sm onions, peeled and quartered lengthwise
1 fourteen and a half ounce can low sodium chicken broth, skimmed of fat
1 T fresh rosemary leaves or 1 t dried
½ lb wide egg noodles
¼ C finely chopped fresh flat leaf parsley
1 T unsalted butter
4 garlic cloves, thinly sliced
1 bunch (1 ½ lbs.) Swiss Chard, coarsely chopped w/ stems