Lentil Soup with Roast Chicken, Swiss Chard, and Parmigiano-Reggiano Cheese

This was good, but I felt like it needed another layer of flavor to make it great. Maybe a splash of balsamic or white wine, or some fresh thyme and parsley? I did use the parmigiano reggiano rind in the stock, and I think that helped. I also needed to add a lot more water while it was cooking---maybe double the amount called for---and, in turn, had to adjust the seasonings. This will be fine for lunches this week, but not a recipe I would repeat or highly recommend.