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Yields8 Servings
Cook Time30 minsTotal Time30 mins
Chicken and rice soup
Nutrition Facts

Serving Size 1/4 cup dry mix

Servings 8


Amount Per Serving
Calories 60Calories from Fat 5
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 45mg2%
Total Carbohydrate 13g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 2g4%

Vitamin A 25%
Vitamin C 20%
Calcium 6%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Kentucky Homestead Chicken & Rice Soup

You Will Also Need
 6 cups Chicken broth
 12 oz Chicken breast, cut up (2 cups)
 3 Stalks celery, sliced, or 1 bulb fennel, chopped
 1 tbsp Lemon juice
 Salt and pepper to taste
Here's What You Do
  1. In a 3 or 4-quart pot bring broth to a simmer.
  2. Add contents of Kentucky Homestead Chicken and Rice Soup Mix and chicken.
  3. Simmer covered on low for 15 minutes.
  4. Stir in chopped celery or fennel, and lemon juice.
  5. Cover and simmer on low 10 minutes and serve.

Ingredients

You Will Also Need
 6 cups Chicken broth
 12 oz Chicken breast, cut up (2 cups)
 3 Stalks celery, sliced, or 1 bulb fennel, chopped
 1 tbsp Lemon juice
 Salt and pepper to taste

Directions

Here's What You Do
1
  1. In a 3 or 4-quart pot bring broth to a simmer.
  2. Add contents of Kentucky Homestead Chicken and Rice Soup Mix and chicken.
  3. Simmer covered on low for 15 minutes.
  4. Stir in chopped celery or fennel, and lemon juice.
  5. Cover and simmer on low 10 minutes and serve.
Kentucky Homestead Chicken & Rice Soup

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

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!