Chicken and Veggie Soup

I made this tonite. I found a recipe in the Food Network magazine, but I didn't like how it ended, so here's my adaptation. It was a huge hit!

3 chicken thighs, skin on
4 carrots, sliced
3 parsnips, sliced
2 leeks, tough outer layers removed and then the rest chopped
1 bunch swiss chard, stems removed, and leaves chopped
1 tsp black peppercorns
1 tsp whole allspice
1 tsp coriander
1 tsp cinnamon
1/2 bunch italian parsley
2 boxes chicken broth
salt and pepper

Pour chicken broth in soup pot. Put in parsley, and spices. Simmer for 10 minutes. Place whole chicken pieces in pot and cook until chicken is done. Take chicken out, strain out parsley and other whole spices with slotted spoon, and then put carrots, parsnips, leeks and swiss chard in. Add water accordingly. Simmer until veggies are tender. Meanwhile, pull chicken off of the bone and chop. Add back into the soup pot and heat through. Serve with crusty bread.