Chicken and Chard Soup

Chicken broth
8 c water
2 stalks celery
2 small carrots
1/2 onion
1 clove garlic
1 bay leaf
2 chicken breasts and 4 thighs (bone and skin)

Boil for 20 minutes then simmer for a couple hours or more.

Discard veggies and bay leaf. Remove chicken and let cool.

Add 2 stalks chopped celery
2 chopped carrots
3 cups chopped chard

Simmer

When chicken cools, shred and add to the pot.

20 minutes before serving,

Saute 1/2 onion in 2T butter or olive oil
Add 1/4 cup fresh chopped parsley

When onions are translucent, add 1/4 c flour and brown.

Slowly stir in a little of the broth until you have a good roux.

Add the roux to the soup pot and then serve with shredded cheese and crackers.