Sauté bacon for a couple of minutes over medium heat in a large pot. Add olive oil, celery, carrots, onion and garlic and continue sautéing for a few more minutes.
Add bone broth, bay leaves, chicken, navy beans, thyme to pot. Bring to a boil and reduce to simmer. Simmer for 30 - 45 minutes until vegetables are tender and flavours are melded.
Add swiss chard and seasoning to taste and continue to simmer for another 10 minutes.
Serve with grated parmesan and chopped parsley if desired.