Tip for breaking apart meat: When I make chicken soup, I do so with the leftovers from a chicken dinner. I cut up all the meat from the carcass and then warm it in a pan with butter (tbls or two), celery, onions, and stuffing (if there's any left over). But browning it lightly with butter, it breaks apart a LOT easier. If you made gravy for the dinner, it's a great start to the stock. If you had enough, you could skip the stock entirely and just water it down.
Chives are a good addition
Parsley just has to be in there.
If possible use fresh herbs! If you used the dried out store brand stuff in jars, it just isn't going to taste as good and the extra 50 cents is well worth it!