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


1. Cut chicken into 1 in. pieces; season with salt and pepper. Heat a 6 qrt. Dutch oven over med. heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.
2. Meanwhile, cut carrots, celery and parsnips into ¾ in. pieces. Place vegetables, onions, browned chicken, water, broth and rosemary in Dutch oven; scrape browned bits form the bottom. Cover; stirring occasionally, until vegetables are barely tender, about 10 minutes.
3. Cook noodles in a saucepan until al dente; drain. Sit noodles, parsley, chicken and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 23 minutes. Remove from heat; keep warm
4. Meanwhile, melt butter in a lrg non-stick skillet over med.-high heat. Add garlic; stir until golden about 1 minute. Add chard; cook, turning occasionally, until tender about 5 minutes. Divide chard among 6 bowls. Ladle soup on top