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1
Cut the chicken into 1-inch pieces; season with salt and pepper.
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2
Heat a 6-quart Dutch oven over medium heat until hot.
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3
Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes.
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4
Transfer to a large bowl.
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5
Repeat.
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6
Meanwhile, cut the carrots, celery, and parsnips into 3/4-inch pieces.
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7
Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom.
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8
Cover; bring to a simmer over low heat.
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9
Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.
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10
Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot.
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11
Stir in parsley, chicken, and any collected juices in the bowl.
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12
Cook on low until the chicken is heated through, 1 to 2 minutes.
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13
Remove from heat; keep warm.
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14
Meanwhile, melt the butter in a large nonstick skillet over medium-high heat.
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15
Add the garlic; stir until golden, about 1 minute.
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16
Add the chard; cook, turning occasionally, until tender, about 5 minutes.
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17
Divide the chard among 6 bowls.
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18
Ladle the soup on top; serve with shaved Parmesan cheese.
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19
(Per serving)
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20
Calories: 481
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21
Fat: 11g
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22
Cholesterol: 142mg
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23
Carbohydrate: 55g
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24
Sodium: 724mg
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25
Protein: 41g
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26
Fiber: 6g
