Saute the onion, carrots, and celery in a large saucepan with the olive oil for about 10 minutes.
Add the water, thyme, parsley and chard. Bring everything to a boil and then simmer for at least 1 hour.
Separate the stock from the veggies and discard the veggies.
Vegetarian Dumplings
Add all dry ingredients in bowl and blend well.
Add the eggs to the mix and blend well. Shape them into round balls (about 1.5 inches in diameter), and place them in the freezer for 10 minutes.
Add about 8 cups of soup stock to a large stock pot and bring to a low boil. Add assorted vegetables to the soup broth, such as carrots, celery, kale, and spinach.
Take the dumplings out of the freezer and place them into the simmering stock.