We went out for pho the other day. As typical, there was about two gallons of soup on the table and when we were done there was about a quart of broth remaining. (*burp*) My wife suggested we take the broth and use it as a soup base.
She leveled up with that suggestion.
And the results were… I heated the remainder of the soup and added 3 carrots and 2 stalks of celery roughly chopped . I then added about 1/4c – 1/3c of barley (which was eye-balled, so impossible to be exact). After letting that cook for 10 minutes I added 2 boneless chicken breasts which I had quartered lengthwise. I then let that cook for 15 minutes.
Once the chicken was cooked, I removed it from the pot and shredded it. I found that using two forks (one to hold, one to pull) is a great way to do this, especially with steaming hot ingredients…
The chicken was returned to the pot, 1 cup of peas were added, and probably a cup of water was added to get a better balance of broth-to-chunks.
The result was fantastic. Happiness was conjured, resurrected from leftovers. And with our different spicing preferences, the soup averaged out to a nice flavor neither hot nor weak.
 1/4″ – 1/2″ slices. I typically cut the carrots in half (i.e. half the length, not lengthwise). I then cut the smaller part in half lengthwise and chop it. I then quarter the thicker part lengthwise and then chop it. That, more or less, gets even chunks.