Winter Vegetable Chicken Stew Recipe

Name: Winter Vegetable Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless, skinless chicken thighs (about 4 pieces); 1 pound boneless, skinless chicken breast halves (about 3 pieces); 1/2 teaspoon coarse salt, plus more for cooking water; 1/8 teaspoon freshly ground pepper; 4 slender carrots, peeled; 3 large celery ribs; 2 medium parsnips (6 ounces), peeled; 4 small onions, peeled and quartered lengthwise, with roots attached; 3 cups water; 1 14 1/2-ounce can low-sodium chicken broth, skimmed of fat; 1 tablespoon fresh rosemary leaves or 1 teaspoon dried; 1/2 pound wide egg noodles; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon unsalted butter; 4 garlic cloves, thinly sliced; 1 bunch (1 1/2 pounds) Swiss chard, coarsely chopped, with stems; 2 ounces shaved Parmesan cheese

Servings: persons

12 ounces boneless, skinless chicken thighs (about 4 pieces)
1 pound boneless, skinless chicken breast halves (about 3 pieces)
1/2 teaspoon coarse salt, plus more for cooking water
1/8 teaspoon freshly ground pepper
4 slender carrots, peeled
3 large celery ribs
2 medium parsnips (6 ounces), peeled
4 small onions, peeled and quartered lengthwise, with roots attached
3 cups water
1 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
1/2 pound wide egg noodles
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
4 garlic cloves, thinly sliced
1 bunch (1 1/2 pounds) Swiss chard, coarsely chopped, with stems
2 ounces shaved Parmesan cheese

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

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces boneless, skinless chicken thighs (about 4 pieces), 1 pound boneless, skinless chicken breast halves (about 3 pieces), 1/2 teaspoon coarse salt, plus more for cooking water, 1/8 teaspoon freshly ground pepper, and more.

Yes, Winter Vegetable Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Vegetable Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions