Here's what I did: I put alot of rice on to cook, the usual Basmati (we have a 10lb bag that we graze from). Into the pot went the frozen broth and a few tablespoons of soy sauce, my dear old friend and humble standby. The a tablespoon of nori rice seasoning with toasted sesame seeds (usually used for rice balls), a few minced garlic cloves, that half an onion sliced thinish, and some pepper. While that cooked and mingled, I sliced the chicken as thin as I could make it, and when the soup had come to a boil, I turned it off and dropped the chicken in to poach, which litterally took about two minues with it sliced all thin like that. Then I added a little instant miso soup, the last one in the cabinet because I thought it needed just a little something more. Green onions from the garden, grown from the root-ends of old onions that we tossed into a bag full of dirt, and there you go. Pretty and yummy.
Came out tasting like a lighter onion soup. And it's wide open. I found myself wanting mushrooms sliced thin and chopped bokchoi or something equally greeny and stemmy.