Lemony Chicken and Rice SoupBack home, there's a restaurant called Demos’. Demos' has the most amazing chicken and rice soup. I was browsing the internet one day, found this recipe, and just had to try it!Lemony Chicken and Rice SoupIngredients- Baking pan- 2 lbs chicken breast- 2 1/4 cups water- 4 lemons, juiced (put 2 juiced lemons in 2 separate bowls)- 2 cans cream of chicken soup (see ingredients below)- 5 1/4 cups chicken broth- 2 cups uncooked rice - Salt and pepper- Parsley flakes (Italian seasoning blend works, too)For the cream of chicken soup:- 1 1/2 cups chicken stock- 3/4 cup milk- 1/2 cup all-purpose flour- 2 tbsps of season mixture of your choice (I used garlic powder, pepper, salt, and Italian seasoning)Directions- Preheat oven to 350F.- Put the chicken breasts, 1/4 cup of water, and one of the bowls of lemon juice in a baking pan.- Season the tops of the chicken breasts with salt and pepper. Cover and bake for 45 minutes (if using regular chicken breasts) or 25 minutes if using thin-sliced breasts.For the cream of chicken soup: - In a large saucepan, add the chicken stock and boil over medium heat.- In a mixing bowl, whisk together milk and flour until the flour is dissolved.- Slowly pour the milk mixture into the boiling chicken stock. Whisk. Once the milk mixture is added, whisk in the seasoning mixture.- Reduce heat to medium and bring to low boil, stirring constantly for about three minutes.- Once it’s thickened, stir and remove from heat. Set aside.- In a large pot, combine the cream of chicken, chicken broth, remaining two juiced lemons, two cups of water, salt, and pepper.- Shred the baked chicken and add to the pot.- Simmer for 30 to 40 minutes.- Cook the two cups of rice according to box. Once cooked, add the soup.- Sprinkle with parsley flakes and serve.