Cooking Time & Servings

Kentucky Homestead Chicken & Rice Soup - Standard Recipe

You Will 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.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Chicken Prep Options

  1. Place bone-in, skin-on chicken breasts in a 3–4 quart pot and add enough cold water to fully cover the chicken.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  3. Turn off the heat and allow the chicken to sit in the covered pot for 30 minutes or longer, until cooked through.
  4. Remove the chicken from the water and discard the skin and bones.
  5. Using two forks, shred the breast meat into bite-size pieces.

Boosting Protein?

Increase the chicken-to-rice ratio, and swap standard broth for high-protein bone broth. Add extra protein by stirring in whisked eggs, tofu, or using high-protein pasta alternatives, while garnishing with nuts or seeds for an added boost.

More Veggies?

  • Add 1 cup chopped leeks with the soup mix and/or stir in 1 cup chopped fresh green beans during the final 5 minutes of cooking.
  • Sauté diced root vegetables (carrots, celery, parsnips) with onions at the start, add tender veggies (zucchini, peas, green beans) 10–15 minutes before finishing, and wilt leafy greens (kale, spinach, Swiss chard) in just before serving.

Interested in whole grains or extra fiber?

  • Add ½ cup quick-cooking brown rice or quinoa along with 1 cup water.
  • Add brown rice, wild rice, quinoa, or barley. Boost fiber further by adding hearty vegetables like leafy greens (kale, spinach), diced sweet potatoes, or legumes (chickpeas, white beans)

Cooking Methods

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.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

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.

Vegetarian

This soup is vegetarian as prepared, with no changes required.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Souper Food Rice & Bean Side Dish:
Sauté 2 cloves minced garlic and 1 tablespoon fresh minced ginger in 2 tablespoons oil over medium-low heat for 1 minute. Stir in soup mix and cook 1 minute more. Add 3 cups water or chicken broth and bring to a boil. Reduce to a gentle simmer, cover, and cook 15 minutes. Stir in one 15 oz. can drained white or red beans and one 8 oz. can chopped water chestnuts. Simmer 5 minutes more, or until liquid is absorbed. Serve alongside grilled chicken breasts, pork tenderloin, or enjoy on its own.

Extra Hearty Soup:
For a thicker, heartier soup, reserve 1 cup of the water used to cook your chicken and stir it in as needed while simmering.

Shortcut Chicken Option:
Short on time? Use a store-bought roasted chicken or about 12 ounces of packaged roast chicken strips. Shred the breast meat and add to the soup during the final minutes of cooking.

Protein Swap:
Use cooked lentils instead of chicken for a plant-forward variation.

Add a Little Pasta:
Stir in a small handful of orzo during simmering for a heartier bowl.

Inspired by our customers. Thanks to Cindy and Heather for sharing their ideas.
Have a favorite twist of your own? Send us an email or leave a review on the product page.