Recipe information
Yield
serves 6
Ingredients
Preparation
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
