Winter Vegetable Chicken Stew

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Fit to eat recipe

Step 5

(Per serving)

Step 6

Calories: 481

Step 7

Fat: 11g

Step 8

Cholesterol: 142mg

Step 9

Carbohydrate: 55g

Step 10

Sodium: 724mg

Step 11

Protein: 41g

Step 12

Fiber: 6g