I used 7 cups of water (!) instead of broth (I usually use Better than Bouillon), again, to eliminate garlic and onion, which I’m somewhat sensitive to even when well. I added red potatoes in with the chicken as you suggested.

But even stripping the recipe of flavor enhancers, it was surprisingly flavorful. My husband really liked it and had two servings. (Hey, get away from my “sick” food!) I’d only made chicken soup on the stove and this was so much better. As you point out, you can modify this in so many ways. Thank you!