I started making this Demos Chicken and Rice Soup at home in 2023. I love making it myself because I can customize it to my liking. Tender chicken, rice, and creamy broth make a comforting bowl for days when a simple, warm meal sounds especially good.

This is a home-inspired version of the soup I enjoy, made with boneless chicken breasts, lemon juice, instant rice, chicken broth, cream of chicken soup, and parsley. It is not the restaurant’s official recipe. The method below keeps those familiar ingredients and makes the chicken and rice steps clearer.

Personally, I love to enjoy it with a sprinkle of freshly chopped parsley and a squeeze of lemon juice for added brightness. Some warm crusty bread on the side completes the meal perfectly. You can also add vegetables, but the simple base is already hearty and satisfying.

Why This Dish Is Great

• The chicken cooks in the broth, so its flavor stays in the pot and becomes part of the soup.
• Instant rice makes the final stage quicker than a soup made with ordinary dry long-grain rice.
• Cream of chicken soup gives the broth body without a separate flour-and-butter thickening step.
• Lemon juice adds a little brightness without making the entire bowl taste sharply sour.
• The short ingredient list leaves room for a fresh salad, bread, or another easy side dish.

What Is the Best Main Ingredient?

Choose boneless chicken breasts that are reasonably similar in thickness. Very large breasts take longer to cook than small ones, so check them separately instead of relying on the clock alone. Start with fully thawed raw chicken kept in the refrigerator. Handle it on a separate surface from bread, salad leaves, and ready-to-eat garnishes. Use a clean thermometer to check the center of each breast.

The rice matters just as much. This recipe calls for dry instant long-grain rice, which has been cooked and dried during manufacturing. Read the cooking directions on the box rather than choosing by brand name alone. Ordinary long-grain rice needs more liquid and time, while a ready-to-heat pouch contains already hydrated rice; neither behaves like the dry instant rice listed here.

Ingredients

• 4-5 boneless chicken breasts
• 4 teaspoons lemon juice
• 2 cups Uncle Ben’s long-grain instant rice
• 3 cans of chicken broth
• 2 cans cream of chicken soup
• 2 teaspoons parsley flakes
• Salt and pepper, to taste

Measure the instant rice dry, before it goes into the soup. The original formula gives cans rather than ounces for the broth and condensed soup, and chicken breast sizes also vary. The card therefore describes one batch instead of promising a fixed portion count. Check your can sizes and the final consistency; no exact finished volume or nutrition calculation is claimed here.

Kitchen Equipment You Will Need

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• Large soup pot with lid
• Cutting board
• Kitchen knife
• Measuring cups
• Measuring spoons
• Can opener
• Whisk
• Wooden spoon
• Kitchen tongs
• Instant-read thermometer
• Dinner plate
• Dinner forks
• Soup ladle
• Shallow storage containers

How To Make Demos Chicken and Rice Soup

Plan on about 10 minutes of preparation and 45 minutes of cooking and finishing, about 55 minutes altogether. This is an estimate for one snug pot of thawed breasts. Time to heat the broth, breast thickness, and the rice package’s directions can make it longer; poaching chicken in multiple batches adds time.

1. Put the 4–5 raw boneless chicken breasts in a pot that holds them snugly and add all 3 cans of chicken broth. Use a pot size that lets the broth mostly cover the chicken; cook in smaller batches if necessary. Do not wash raw chicken. Bring the broth to a gentle boil, lower the heat, cover, and simmer for about 20–25 minutes, turning the breasts if needed. Check each breast with a clean thermometer in the thickest part; every piece must reach 165°F (74°C), even if it takes longer.
2. Transfer the fully cooked chicken to a clean plate with clean tongs. Leave the broth in the pot. As soon as the chicken is manageable, shred it into bite-size pieces with two forks. Wash any utensils or surfaces that touched the raw chicken before using them again.
3. Whisk the 2 cans cream of chicken soup into the hot broth until smooth. Stir in the 4 teaspoons lemon juice and 2 teaspoons parsley flakes. Bring back to a gentle simmer, stirring along the bottom so the thick soup does not stick.
4. Add the shredded cooked chicken back to the pot and stir gently to distribute it. Keep the soup hot while preparing the rice.
5. Stir in the 2 cups dry long-grain instant rice. Cover and follow the instant rice package’s simmering or off-heat standing directions, usually allowing about 5–10 minutes, until the grains are tender. Check that enough liquid remains around the grains; stir gently and avoid boiling hard. This timing does not apply to ordinary uncooked long-grain rice or ready-to-heat cooked rice.
6. Taste the finished soup before adding salt and pepper because the broth and condensed soup already contain seasoning. If it has thickened more than you like, loosen it with a little additional hot broth or water as an optional adjustment, then heat thoroughly. The finished soup should spoon easily rather than form a stiff mound.
7. Serve hot, with additional parsley if desired. Divide leftovers promptly into shallow containers and refrigerate at 40°F or below, ideally within 1 hour because the soup contains rice. Do not leave the full pot on the counter to cool completely. Use refrigerated rice soup within 24 hours; reheat only once, bringing it to a rolling boil while stirring and checking that the chicken reaches 165°F.

Notes

• Keep the broth at a gentle simmer once the chicken is added. A hard boil can tighten the outside before the center finishes.
• If the breasts finish at different times, remove each one when it reaches 165°F rather than drying out the smaller pieces.
• Shred with two forks into spoon-size pieces. Very long strands make the soup harder to eat neatly.
• Whisk the condensed soup into the broth before adding the rice. This helps remove thick lumps without crushing the grains.
• Follow the instant rice label for both heating and resting. Tender rice should have no hard, chalky center.
• Wait until the end to add salt. Both broth and cream of chicken soup can vary a great deal in saltiness.
• The rice keeps absorbing liquid as the soup stands. An optional splash of hot broth or water can loosen an individual serving.

Ingredients You Can Add

• Diced carrots give a little sweetness. Add them while the raw chicken simmers so they have time to soften.
• Finely chopped celery adds a familiar soup flavor. Small pieces soften more evenly than thick slices.
• Diced onion gives a deeper savory note. Simmer it with the chicken, allowing extra time if needed until tender.
• Frozen peas add color near the end. Heat them through before serving without simmering them until dull.
• Fresh parsley makes a lovely garnish. Wash it, dry it, and chop it on a clean board.
• Red pepper flakes or a little hot sauce add warmth. Offer them at the table so mild servings stay mild.

What To Serve With This Soup

I like to pair this chicken and rice soup with a fresh green salad and a slice of crusty bread. Grandma Sycamore Bread is a soft homemade option for dipping into the creamy broth. Tear or slice the bread before handling raw chicken.

A small bowl of House of Prime Rib-inspired salad adds the refreshing crunch mentioned in the original serving suggestion. Keep the dressing light so its flavor does not overwhelm the mild soup. Serve the salad cold and the soup hot.

Garlic breadsticks, steamed vegetables, or a simple fruit salad also work well. For another crunchy side, try Dinosaur Barbeque Coleslaw in a small portion. Since the soup already contains rice and chicken, the extras can stay simple.

Variations and Swaps

• For a looser soup, add a little extra hot broth at the end. This changes the final volume.
• For a thicker bowl, let the finished rice stand briefly in the broth before serving; avoid cooking it to mush.
• For lower salt, choose lower-sodium broth and a reduced-sodium condensed soup, then taste before seasoning.
• For a vegetable version of the same chicken soup, add carrots and celery while the chicken simmers.
• For more lemon flavor, add a small squeeze to your serving after tasting, keeping the base amount unchanged.
• For fresh herbs, use a little fresh parsley as a garnish alongside the dried parsley in the pot.
• For leftover cooked chicken, add it when the creamy base is ready and heat it to 165°F; skip the raw-chicken poaching step.
• For a gluten-free version, check every package, especially the condensed soup and broth. Choose verified gluten-free products.

Storage

Divide leftovers into shallow containers and refrigerate promptly at 40°F or below, ideally within one hour. Do not wait for the whole pot to cool completely on the counter. For this rice-containing soup, use the refrigerated portion within 24 hours. If you will not eat it that soon, freeze small portions promptly and aim to use them within about three months for quality. Leave room in the container for expansion.

Thaw frozen portions in the refrigerator and reheat within 24 hours of thawing. Warm the soup in a saucepan, stirring along the bottom, until it reaches a rolling boil and the chicken is at least 165°F. Add a little water or broth if needed to prevent sticking. Reheat only the amount you will eat, and reheat rice-containing leftovers only once. Rice softens further after freezing, so expect a slightly thicker texture.

FAQ

Can I start with cooked chicken?

Yes, but the method changes. Make the broth-and-condensed-soup base first, then add shredded cooked chicken and heat it thoroughly to 165°F. Do not poach cooked chicken for the full raw-chicken cooking time. Keep the instant-rice step appropriate to its package.

Can I use regular uncooked rice?

It is not a direct swap for instant rice in this method. Regular white or brown rice needs its own cooking time and liquid. Cook it separately according to its package and add tender grains to the soup; the amount and finished texture will differ.

Why is the soup thicker the next day?

Rice continues absorbing broth after the pot leaves the heat. Reheat a safely stored portion with a little broth or water, stirring gently. Add liquid gradually so you keep the creamy texture instead of making it watery.

How do I know the chicken is done?

Check the thickest part of every breast with an instant-read thermometer. It must reach 165°F. White-looking meat or clear juices alone are not reliable checks, and larger pieces may take longer than the estimated simmering time.

Can I cook the rice separately for later?

Yes. Keep both the soup base and cooked rice refrigerated promptly in separate shallow containers. Rice still needs quick cooling and use within 24 hours. Combine only what you plan to reheat, and heat the serving thoroughly before eating.

How many servings does this make?

The original breast and can sizes are not specified, so an exact yield would be misleading. The card lists one batch. Portion it into your usual bowls after cooking and store any extra promptly rather than relying on an unsupported serving estimate.

Short Description

A home-inspired Demos chicken and rice soup with tender shredded chicken, instant rice, lemon, parsley, and a creamy broth. Check the chicken temperature and chill rice-containing leftovers promptly.