I'm getting ready to make a small batch of chicken soup (small because I'm using a thawed jar of stock and a small amount of meat left from the last rotisserie chicken) but I find that many of these things I prefer to make in a more stew-like manner. Reduce the broth enough that with the meat and veg it is dense, but not thickened (with flour and water mixed together then whisked into broth like for stew).

Since I'm low-carb these days I won't also add gluten free pasta, it's enough that there will be some potato in it.