Living in California, I occasionally peruse Sunset Magazine. A recent issue featured different kinds of chicken soups one of which I modified based on what I could find at the market in the middle of winter.
Making the preparation very quick and easy was having on hand some frozen previously cooked brown rice and frozen leftover chicken. With just a little slicing, mincing, and chopping, the soup was done and delicious.
While there is a little added salt to the whole recipe, the other flavors predominate, unlike some commercial chicken soups.
This is a wonderful departure from the chicken soup of my past.