
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
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat, stir in soup mix, chicken and celery.
- Return to a simmer, cover, and cook for 35 minutes.
- Stir in lemon juice. Salt & pepper to taste and serve.
- 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:
- In a 3 or 4-quart pot, sauté celery or fennel in oil.
- Stir in soup mix, add broth and bring to a boil.
- Reduce heat, add artichoke hearts, celery or fennel, lemon juice, and bring to a simmer. Cook, covered for 25 minutes.
- If desired, place walnuts into small skillet and lightly toast for 5 minutes and sprinkle on soup before serving.
- 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
- 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.
- 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.
- 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.
- 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:
- Place chicken into 3 or 4-quart pot with cold water to cover.
- Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
- Turn off heat, allow pot to cool 30 minutes or longer.
- Remove chicken from water.
- Pull the breast meat off the bone, discarding the bones and skin.
- 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!