Last year, I made this soup for Thanksgiving and everyone LOVED it.
The secret is using a rice mix with good seasoning. (I used Mahatma Long Grain Wild Rice with seasoning). I also added some garlic salt and Cajun pepper). I actually fixed the soupthe day before Thanksgiving (Wednesday afternoon), let it sit in the fridge overnight and reheated on Thanksgiving.
Oh, and this is funny. I didn't have any chicken in the house, so I went to KFC, purchased a chicken breast, took off the fried crust and added it to the pot...ha...it worked great!