Dubious Chicken Soup

Inspired in part by Erin's sweet potato gumbo and the Martha Stewart dish I described:

I made a soup tonight that I thought might turn out nasty but is really good, so I'm calling it "Dubious Chicken Soup":

1 parsnip, chopped
1 onion, chopped
1 sweet potato, chopped
~2 tablespoons olive oil
12 chicken thighs, cooked in Major Grey's chutney (I used about half a jar)
several cloves of garlic, chopped (not minced)
brown rice noodles (however much you want)
1 container chicken broth
1 can great northern beans, washed

Bake 6 chicken thighs in Major Grey's chutney (350 degrees). Once they're fully cooked, remove the chicken breasts from the Corningware dish (or whatever you have) and put the next six chicken breasts, the onion, and the garlic in to cook in the yummy mixture of chutney and chicken fat. In a different baking dish, roast the sweet potatoes and parsnips; drizzle them with olive oil first. Cook brown rice noodles according to instructions on the bag, but undercook them so that they're extra al dente. Dice all cooked chicken. Put northern beans, sweet potatoes, parsnips, noodles, onion/garlic/chutney/chicken fat mixture, chicken broth, and chicken into a large pot. Boil for a few minutes and then simmer as desired.

I made a little maple syrup and mustard dressing to try with some of those roasted sweet potatoes and parsnips. It was DELICIOUS.