In article >,
Melba's Jammin' > wrote:

> But there's still time for you to tell me how I should have done it.
>
> Is there a particular herb or seasoning that will complement my soup?
> My spice supply is pretty good, I think, with fairly common herbs
> available to me.
>
> My method will be a roux made with chicken broth in which I'm
> rehydrating some minced onion bits. Will add some dairy. I'm thinking
> that I'll puree some of the asparagus to include in the base.
>
> The chicken is leftover from my roasted birdy of a few nights ago.
> Whaddaya think? Shredded? Small pieces? Big chunks?

I'd vote for shredded, and add butter to the final soup on serving. :-)
A very small amount of Basil is complimentary too, but fresh would be
better if you have it.
--
Peace! Om

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