Demos Chicken and Rice Soup Recipe
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!
Servings: 6
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.