Kentucky Homestead Chicken & Rice Soup Recipe

You Will Also Need

• Kentucky Homestead Chicken & Rice Soup
• 8 cups chicken broth (64 oz.)
• 2 cups cooked chicken breast, cut up (8-10 oz.)
• 2-3 stalks celery, sliced or 1 bulb fennel, chopped
• 1-2 Tbsp. lemon juice

Here's What You Do

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat, stir in soup mix, chicken and celery.
2. Return to a simmer, cover, and cook for 35 minutes.
3. Stir in lemon juice. Salt & pepper to taste and serve.
4. Optional: Omit lemon and add 1 cup light or heavy cream.

Recipe Adaptations

Vegan

This soup has a refreshing taste. We use walnuts to add protein in place of the chicken!

You Will Also Need:

• 2 Tbsp. oil
• 3 stalks celery, sliced or 1 bulb fennel, chopped
• 6 cups vegetable broth (48 oz.)
• 1 jar artichoke hearts, packed in water, quartered, and drained (12 oz.)
• 1 tsp. lemon juice
• 1 cup walnuts, chopped

Here’s What You Do:

1. In a 3 or 4-quart pot, sauté celery or fennel in oil.
2. Stir in soup mix, add broth and bring to a boil.
3. Reduce heat, add artichoke hearts, celery or fennel, lemon juice, and bring to a simmer. Cook, covered for 25 minutes.
4. If desired, place walnuts into small skillet and lightly toast for 5 minutes and sprinkle on soup before serving.
5. Salt & pepper to taste and serve.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Recipe Variations

"Souper" Food Rice & Bean Side Dish

1. In a 3 or 4-quart pot, sauté 2 cloves of minced garlic and one tablespoon of fresh minced ginger in 2 tablespoons of oil on medium low heat for one minute.
2. stir in soup mix. stire for one minute. Add 3 cups of water or chicken broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 15 minutes.
3. Stir in one 15 oz. can of drained white or red beans and one 8 oz. can sliced water chestnuts, chopped. Return mixture to a gentle simmer, cook for 5 minutes or until the liquid is absorbed.
4. Serve as a side dish with grilled chicken breasts, pork tenderloin, or on its own!

Easy preparation of delicious bone-in, skin-on chicken breasts:

1. Place chicken into 3 or 4-quart pot with cold water to cover.
2. Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
3. Turn off heat, allow pot to cool 30 minutes or longer.
4. Remove chicken from water.
5. Pull the breast meat off the bone, discarding the bones and skin.
6. Using two forks, shred the breast meat into bite size pieces.

Soup will be thick and hearty. Save a cup of your chicken cooking water to add to soup, if desired.

Want your soup in a hurry? Pick up a roasted chicken at your local market or about 12 ounces of packaged roast chicken strips, and shred breast meat for soup.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1 cup chopped leeks with soup mix and/or add 1 cup chopped fresh green beans in the final 5 minutes of cooking.
• To boost whole grains, add 1/2 cup quick-cooking brown rice or 1/2 cup whole grain quinoa and 1 cup water with soup mix.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!