Vegetable Soup with Chicken

I wanted to make a mushroom soup with the leftover turkey stock that was sitting in my freezer since Thanksgiving. But I couldn't get any dried mushrooms and didn't want to use only fresh ones (how are dried mushrooms a seasonal thing when you can get fresh ones all year round?).
So I improvised and came up with the following recipe.

1 onion
olive oil
chicken breast
chives, cut into small rings
salt, pepper, cumin, parsley
3 potatoes
1 cup frozen peas
1 cup chickpeas
4 cups broccoli
several stalks celery
white wine
cream
4 cups broth
8 oz of sliced white mushrooms
Cut the onion into small pieces and fry it in some olive oil in a big pot. Rub chicken breast with salt, pepper and spices and fry with the onions until done. Remove the chicken. When the chicken has cooled down a little but, cut it into small pieces. Add chives.
Cut the potatoes into small cubes and add them to the onion. Fry for a couple of minutes while stirring so that the onions don't burn. Add peas, broccoli and celery. Fry for another 5 minutes. Add some white wine and cream and the 4 cups of broth. Cook until the vegetables are done, add spices to taste. Then blend with an immersion blender.
In a frying pan fry the sliced mushrooms for a couple of minutes from both sides. Add to the chicken.
Serve the creamy soup with some of the chicken-mushroom mix and sour cream.

The result was quite tasty, but it made me realize that I need to stock up on my herbs. I only had parsley and basil and would have liked to add tarragon or rosemary.