It is spring, without a doubt, mostly comforting warm with a gentle light breeze. Blossoms have begun to dot the trees and bright green spears of bulbs have erupted all over the landscape. Soft yellow daffodils line the fence and the deep purple irises won’t be far behind.    Inside all the seeds best started indoors have already grown, tiny green sprouts of various heights becoming larger every day and the already larger early spring veggies have been transplanted to the garden, first peas and spinach planted, carrots and radishes sewn. But in spite of all that tepid weather and new growth casting out of the winter season, the wet season has begun here on the plains and the cooler dreary drizzling days simply call for soup. Heavy winter soups won’t do in the early spring climate, but rather something lighter was called for and so this soup, a simple mashing together of other older recipes I’ve had for too long, a good use for available ingredients when a spring soup fix is needed. ROSEMARY CHICKEN SOUP …