Yields8 Servings
Cook Time30 minsTotal Time30 mins
Kentucky Homestead Chicken & Rice Soup in bowl
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

Ingredients
 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

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.

Nutrition Tips

To boost vegetables, add 1 cup chopped leeks with soup mix and/or add 1 cup chopped fresh green beans in 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 cut saturated fat, remove any skin from chicken breast.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

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.

Ingredients

Ingredients
 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

Directions
1

1. In a 3 or 4-quart pot bring broth to a simmer.

2

2. Add contents of Kentucky Homestead Chicken and Rice Soup Mix and chicken.

3

3. Simmer covered on low for 15 minutes.

4

4. Stir in chopped celery or fennel, and lemon juice.

5

5. Cover and simmer on low 10 minutes and serve.

Nutrition Tips
6

To boost vegetables, add 1 cup chopped leeks with soup mix and/or add 1 cup chopped fresh green beans in 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 cut saturated fat, remove any skin from chicken breast.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
7

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.

Kentucky Homestead Chicken & Rice Soup

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