Place the chicken in an 8-quart stock pot, and add 4 quarts water.

Bring to a boil; cover and simmer for 45 minutes, or until the chicken is cooked.

Remove the chicken from the pot, reserving the stock.

There should be about 14 cups of stock remaining.

Allow the chicken to cool at room temperature until it's cool enough to handle.

Discard the skin; remove all of the meat from the bones, and cut into bite-size pieces.

To prepare the Parmesan-Parsley Dumplings: In a medium mixing bowl, combine the flour, cheese, salt, pepper and half the parsley.

Stir in the egg, mixing well.

Slowly incorporate the milk into the mixture, stirring to make a dough.

Bring the reserved stock to a boil.

Add the garlic, onion, carrots, sweet potatoes, and red chile flakes.

Simmer the stock for 10 minutes.

Add the cooked chicken.

Using a spoon, scoop up the dumpling dough into walnut-size pieces.

With a spoon, carefully lower each piece of dough into the simmering stock.

Cover and simmer for 20 minutes; do not lift the lid.

The sweet potato and dumplings will slightly thicken the stock as they cook.

Stir in the Swiss chard, disturbing the dumplings as little as possible.

Cover; simmer for 5 minutes, or until the chard is wilted.

Garnish with the remaining parsley.