Cracklin Rice Chx Soup (minus rice)

We got Chinese take out after church on Sunday. I decided to try the cracklin rice soup. It was the sort of thing I remember having in oriental restaurants at home in Hawaii. Clear simple broth with fresh vegetables just cooked until hot, but not soft. Turned out pretty good. Not something that sticks to your ribs or has tons of starch in it. But something that tastes clean and fresh and would be great especially when you are under the weather. Here's how I did it.

Heat to boiling about 2 cups of chicken broth per person. (I used Swanson's.) Ahead of time, I prepped the veggies and small piece of chicken breast:
Soaked dried Shiitake mushrooms until soft, then cut in slices (you can use regular mushrooms)
slice carrots thinly, a few pieces per person
add a few Chinese pea pods per person (snap ends, pull "string" from spine & slice if too large)
thinly slice celery on the diagonal, few pieces
slice bok choi or choi sum (Oriental cabbage varieties) to bite sized pieces (as much as you like)
thinly slice a small partially-frozen chicken breast

Once the broth is boiling, add carrots and shiitake mushrooms, and salt to taste.
Once the carrots are par-boiled, add the chicken.
Once the broth boils again, add all other veggies.
Stir veggies into broth, turn fire off immediately and serve. It's best when the veggies are par-boiled.
The next time I make this, I'd add a sprinkling of fresh Chinese parsley (cilantro) on top.