Looked through the previous comments before cooking and changed some things. Instead of 6 cups of chicken broth I did 8 cups. I used wild blend rice and simmered the soup an extra 20-30 minutes until done. I also skipped the old bay seasoning. Instead like a previous review recommended- I added 2 tsp paprika, 1/4th tsp cayenne pepper, 1 tsp black pepper, 1 tsp ground mustard- and added 1 tsp of chicken bouillon. I chose to use the cream sauce. It was really good! The sweet potato makes it a bit sweet, and the cayenne pepper adds a small amount of spice
