If you want a chicken and rice soup that tastes cozy, rich, and homemade down to every spoonful, this Demos-style recipe hits my friends!
The best way to start is with bone-in chicken because it gives the broth a richer, deeper flavor without any extra work.
Cooking the rice separately and adding it at the end keeps the soup brothy. You want that!
Squeezing in a little lemon at the very end brightens the entire pot and makes the savory chicken pop without feeling heavy.
I always make a little extra broth because the rice continues to soak up the liquid overnight!
How to Make Demos Chicken and Rice Soup
Ingredients
- 4 Chicken Breasts (boneless)
- 2 tsp Parsley Flakes
- 3 cans Chicken Broth (14.5 oz. each)
- 2 cans Cream of Chicken Soup (10.5 oz. each)
- 4 cups Water
- 1 cup Rice (uncooked, white or long grain)
- 1/2 cup Celery (chopped)
- 1/2 cup Carrots (chopped)
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Olive Oil
Step-by-Step Instructions
Step 1:
Chop the chicken breasts into bite-sized pieces and season with salt and pepper.
Step 2:
Heat olive oil over medium in a large pot. Sauté the chicken pieces until they’re lightly browned on all sides.
Step 3:
Add chopped carrots and celery. Cook with the chicken for about 3 minutes, stirring here and there.
Step 4:
Pour in the chicken broth and water, then add the cream of chicken soup. Stir until everything’s combined and smooth.
Step 5:
Stir in the uncooked rice and parsley flakes.
Step 6:
Bring the soup to a light boil, then lower the heat and simmer it uncovered for 25–30 minutes, until the rice is tender and the veggies are soft.
Step 7:
Taste it, add more salt or pepper if you want, and serve hot.
Tips and Tricks for Making This Recipe
Use Rotisserie Chicken
If you’re short on time or have leftovers, shredded rotisserie chicken works great. Just add it in before simmering.
Rice Selection Tips
White rice gets soft, but for a firmer bite, go with long-grain or even brown rice—just know it’ll need more time to cook.
Broth and Creaminess Options
Swap in low-sodium broth if you want to cut back on salt. And if you’re after extra creaminess, toss in an extra half can of cream of chicken soup.
Veggie Swaps
Peas or spinach are nice additions. Add them in the last 10 minutes so they don’t go mushy.
Storage and Reheating
Leftovers keep in the fridge up to 4 days. The soup thickens as the rice soaks up liquid, so just add a splash of water or broth when reheating to loosen it up.
What to Serve with Demos Chicken and Rice Soup Recipe
Warm Biscuits
Fluffy homemade biscuits are a huge hit with this soup. They’re perfect for soaking up the extra broth at the bottom of your bowl.
Biscuits add a cozy touch, and you can spread on butter or even honey for a little sweetness if that’s your thing.
If you’re in a rush, grab some refrigerated biscuit dough—it bakes up fast and still pairs perfectly.
Grilled Cheese Sandwiches
There’s just something about grilled cheese and soup that works, especially with gooey, melty cheese.
Try mixing your favorite cheeses—sharp cheddar or Swiss are especially good with this soup.
Want to mix it up? Add tomato slices or a bit of spinach to your sandwich.
Spinach and Feta Salad
A fresh spinach and feta salad gives a crisp, briny contrast that I really enjoy next to the warm, hearty soup.
Just toss spinach leaves with crumbled feta, sliced red onion, and toasted nuts. Quick, satisfying, and it adds a nice balance.
A light vinaigrette ties it all together without overpowering the soup.
Baked Zucchini Crisps
Craving something crunchy? Baked zucchini crisps are a fun twist with chicken and rice soup.
Slice zucchini thin, coat with olive oil and seasoning, then bake until golden and crisp at the edges.
They’re easy to snack on between spoonfuls of soup, and I always like having a veggie option.
Bacon and Shredded Cheese Plate
Offer bacon crumbles and shredded cheese on the side. It gives your soup a savory boost and lets everyone customize their bowl.
I’ll crisp up some bacon and sprinkle it on so every bite gets a smoky, salty pop.
Want it extra rich? A sprinkle of Monterey Jack or smoked Gouda on top is fantastic.
Variations and Substitutions
Changing the Rice
Want to change it up? Use a wild rice blend or brown rice, just give it more time to cook since those take longer to soften.
Leftover cooked rice is a handy shortcut if you’re in a hurry and need dinner on the table fast.
Protein Options
Swap the chicken for turkey if that’s what you’ve got, or use rotisserie chicken for a deeper flavor and to save time.
Sometimes I throw in shredded pork or even tofu if you want a vegetarian version—they soak up the soup flavors really well.
Broth and Dairy
No cream of chicken soup? Just use extra broth and add a splash of milk for that creamy texture.
Coconut milk makes a great non-dairy swap and gives a richer texture—plus, it’s perfect if you’re keeping things dairy-free.
How to Store Leftover Demos Chicken and Rice Soup
Refrigerating Leftovers
Let the leftover soup cool to room temperature before putting it in the fridge. That usually takes about 30 minutes.
Once it’s cooled, transfer the soup into airtight containers. I find a wide, shallow container cools faster and stacks easier.
Stored like this, your soup will keep in the fridge for up to four days.
Freezing for Longer Storage
If you won’t get to the leftovers soon, freeze the soup in freezer-safe containers or sturdy zip-top bags.
Leave about an inch of space at the top for expansion so you don’t get a mess later.
I always label the container with the date—three weeks in the freezer is a good guideline.
Rice Texture Tips
If you freeze the soup, keep in mind the rice might get a little softer once it’s thawed.
Sometimes, I’ll freeze just the soup base and add fresh or par-cooked rice after thawing if I want the grains to stay firmer.
But honestly, you can use the rice from the leftovers if you don’t mind it a bit softer—it’s still tasty either way!
Common Mistakes to Avoid
Cooking Chicken for Too Long
If you cook the chicken too long, it can get dry, so I always pull it out as soon as it’s just cooked through and juicy.
Letting the chicken simmer forever might sound good, but it messes with the texture and the soup just isn’t as comforting.
Mixing Rice and Broth Too Early
If you dump all the rice into the broth and let it sit, the rice soaks up too much liquid and gets mushy fast.
I like to store the rice and broth separately if I’m making the soup ahead, then combine them when it’s time to eat.
Forgetting to Season as You Go
If you just toss in salt at the end, the soup can end up tasting weirdly flat. I like to sprinkle in a bit as I go, tasting after each new thing I add—it just feels more alive that way.
Demos Chicken and Rice Soup Recipe
Ingredients
- 4 Chicken Breasts boneless
- 2 tsp Parsley Flakes
- 3 cans Chicken Broth 14.5 oz. each
- 2 cans Cream of Chicken Soup 10.5 oz. each
- 4 cups Water
- 1 cup Rice uncooked, white or long grain
- 1/2 cup Celery chopped
- 1/2 cup Carrots chopped
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Olive Oil
Instructions
- Chop the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat olive oil over medium in a large pot. Sauté the chicken pieces until they’re lightly browned on all sides.
- Add chopped carrots and celery. Cook with the chicken for about 3 minutes, stirring here and there.
- Pour in the chicken broth and water, then add the cream of chicken soup. Stir until everything’s combined and smooth.
- Stir in the uncooked rice and parsley flakes.
- Bring the soup to a light boil, then lower the heat and simmer it uncovered for 25–30 minutes, until the rice is tender and the veggies are soft.
- Taste it, add more salt or pepper if you want, and serve hot.