Back to the soup - I started with a mirepoix (chopped carrot, celery and onion sauteed until soft in a bit of butter or olive oil), 2 bay leaves, 1t of dried thyme, 1t fresh ground black pepper, 1T Kosher salt, 1 cup of wild rice, 2 quarts of water and two of homemade stock (and the chopped chicken). It was delicious - I'd say, largely inpart because of the stock.
Alton Brown uses a bunch of herbs and veggies in his stock - and I did try his recipe - but I am pretty happy with my plain poultry stock. It also appeals to my thrifty side because it is pretty much free. Maybe instead of stocks and bonds, I can save money with stocks of bones.