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
Ingredients
- 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)
- 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.