Kentucky Homestead Chicken & Rice Soup - Standard Recipe

Make a comforting homemade chicken and rice soup in just over 30 minutes with our Kentucky Homestead Chicken & Rice Soup Mix. This classic recipe combines tender chicken, wholesome rice, vegetables, and bright lemon for a light yet satisfying meal that's perfect for busy weeknights or cozy weekends.

Simply add cooked chicken, broth, celery, and a squeeze of fresh lemon juice to create a flavorful chicken and rice soup mix recipe that tastes like it simmered all afternoon. Prefer a creamier bowl? Stir in a little heavy cream for a rich twist on this comforting favorite.

Whether you're feeding the family, meal prepping lunches, or looking for a nourishing homemade soup, Frontier Soups' Kentucky Homestead Chicken & Rice Soup Mix makes it easy.

Why You'll Love This Chicken & Rice Soup

• Classic homemade chicken and rice flavor
• Ready in about 35 minutes
• Brightened with fresh lemon juice
• Naturally gluten free
• No Added Salt in the soup mix
• Easy to customize with extra vegetables
• Perfect for meal prep and leftovers
• Optional creamy variation

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 the Kentucky Homestead Chicken & Rice soup mix, chicken and celery.
2. Return the chicken and rice soup to a simmer, cover, and cook for 35 minutes.
3. Stir in lemon juice. Salt & pepper to taste and serve.
4. Prefer a creamy chicken and rice soup? Omit the lemon juice and stir in 1 cup of light or heavy cream instead.

Frontier Kitchen Tip

Fresh lemon juice is added at the very end of cooking to brighten the broth without overpowering the herbs. Start with one tablespoon, taste, and add a little more if you prefer a brighter finish.

Got leftovers? This homemade chicken and rice soup reheats beautifully for lunches throughout the week. Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

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Cooking & Nutrition Tips

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

Reducing Sodium?

Broth:

To reduce sodium, use an alternative broth such as: low-sodium, organic, stock, bone broth, unsalted, or try making a homemade broth.  See chart below to compare.

All our mixes contain no added salt, only what occurs naturally in the ingredients.  In the interest of transparency, we use regular (full-sodium) store-bought broth to create our recipes and calculate the nutrition panels — which is why the sodium levels may appear higher than you desire. 

While we don’t like it from a health standpoint, salt is a major flavor booster.  If you are using reduced sodium broth and looking to enhance flavor, try adding these depending on your preferences: fresh ground pepper, herbs & spices, lemon juice, garlic, onion, red pepper flakes, hot-sauce, flavored vinegar.

Variety (1 cup)	Sodium (mg)	% Daily Value
Standard Broth	860 mg	37%
Low-Sodium Broth	570 mg	25%
Organic Broth	550 mg	24%
Stock	510 mg	22%
Bone Broth	400 mg	17%
Organic Low-Sodium Broth	100 mg	4%
Unsalted Broth	35 mg	2%

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)

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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.

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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.

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Easy Ways to Customize Your Chicken & Rice Soup

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.

Rotisserie Chicken Shortcut:
Save time by using shredded rotisserie chicken instead of cooking chicken breasts from scratch. It's an easy weeknight shortcut that still delivers homemade flavor.

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.

Lemon Chicken & Rice Soup:
Increase the lemon juice and garnish with fresh parsley or dill for a bright, refreshing bowl that's perfect year-round.

Creamy Chicken & Rice Soup:
Skip the lemon juice and stir in heavy cream or half-and-half for a rich, comforting version reminiscent of a classic creamy chicken soup.

Garden Vegetable Chicken & Rice Soup:
Add carrots, peas, spinach, or green beans during the final 10 minutes of cooking for extra color, flavor, and nutrition.

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.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is one of the easiest ways to prepare this recipe. Simply shred about 2 cups of cooked chicken and stir it into the soup.

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Can I freeze chicken and rice soup?

Yes. This soup freezes well, although the rice may soften slightly after thawing. If preparing specifically for freezing, you can slightly undercook the rice.

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Can I make this soup creamy?

Yes. Omit the lemon juice and stir in 1 cup of heavy cream or half-and-half during the final few minutes of cooking.

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Is Kentucky Homestead Chicken & Rice Soup gluten free?

Yes. The soup mix is naturally gluten free when prepared according to the recipe.

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What Makes This Chicken & Rice Soup Different?

Unlike many canned chicken and rice soups, this recipe starts with Frontier Soups' Kentucky Homestead Chicken & Rice Soup Mix, allowing you to add fresh chicken, crisp vegetables, and your preferred broth. The result is a homemade soup with more texture, brighter flavor, and the flexibility to customize it to your family's tastes.