Winter Vegetable Chicken Stew

Preparation

1. 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.

2. 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