Poultry and Winter Vegetable Stew

Hey guys! I made this recipe out of a soup cookbook that Katie gave me. Mom loved it so much she asked me to post it here! The idea behind the soup is that it's a good way to use leftover turkey. I did use what I had of the bird leftover, but it wasn't enough so I added some roasted chicken as well. Enjoy!

Ingredients:
1 large yellow onion, cut into 1/2-inch dice
2 large stalks celery (or, 1 stalk fresh fennel), cut into 1/2-inch dice
8 cups low-sodium chicken broth
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
3-4 medium parsnips, peeled and cut into 1/2-inch dice
2 cups 1/2-inch dice (or pulled) roast poultry
2 cups chopped, deribbed Swiss chard leaves
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon dried thyme
salt and pepper

In a heavy 6- to 8-quart saucepan, saute onion and celery until soft but not browned (use bacon fat or oil of your choice). Add broth, potatoes, squash, and parsnips. Bring to a boil then reduce heat to a simmer. Partially cover pot and cook until potatoes and parsnips are tender. Add meat, chard, parsley, and thyme. Cook 5 minutes longer until parsley and chard are wilted. Add salt and pepper to taste.