Made this recipe tonight (https://momsdish.com/wonton-soup-recipe#jump-to-recipe) and made a few adjustments during the cooking process. I'm not boiling baby bok choy for 15-20 minutes, it'll be so boiled to death. The biggest add being some MSG and using gyoza-style dumplings because the Asian grocery didn't have any pre-made wontons.
The cool thing about preparing simple dishes is it's easier to understand how the flavors work together and what's really pulling the weight of the dish. I made a pretty good broth, but adding a few tablespoons of soy sauce and a little sesame oil did some amazing work to add a lot of richness to the chicken broth. It's like when you add a little bit of red wine to a stew, it really elevates the flavor! Next time I make a chicken vegetable soup I'm going to try soy sauce instead of salt (or a combo) and see how it turns out.