I slice the larger veggies (carrots, celery, green onions) and chicken thinly, on the diagonal (just because I like the look). And, while this recipe reflects the most recent plating of this soup, I tend to chop, drop and season as I cook so always suggest that you taste the broth as you simmer away and adjust as you like. I tend to lean on the srirachi, tamari and lime juice to balance the flavor profile. While I typically use 1 1/2 cartons of the broth, I always save the remaining 1/2 carton of broth for Day 2 as the soup may thicken and need some thinning. You can add a cup of water on Day 2 if further thinning is needed. And, of course, more flavoring.
*I break "spaghetti" noodles in half before adding to boiling water to cook... to keep the "stir-ability" of soup a bit easier once added.