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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Winter Vegetable and Chicken Stew

Jacob Bailey

Martha Stewart

  • ·  2 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
  • ·  One 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 Swiss chard (1 1/2 pounds), coarsely chopped with stems
  • ·  2 ounces shaved Parmesan cheese
  1. Cut chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat with remaining chicken; set aside.
  2. Meanwhile, cut carrots, celery, and parsnips into 3/4-inch pieces. Place vegetables, onions, water, broth, and rosemary in Dutch oven; scrape browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  3. Cook noodles in a saucepan of boiling salted water until al dente; drain. Stir noodles, parsley, chicken, and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
  4. Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add garlic; stir until golden, about 1 minute. Add chard; cook, turning occasionally, until tender, about 5 minutes. Divide chard among six bowls. Ladle soup on top; serve with shaved Parmesan cheese.