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Lemony Chicken and Rice Soup

Back 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 Soup


- 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)


- 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.


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