Best Demos Baked Chicken Rice Soup Recipes

CREAMY CHICKEN RICE SOUP

Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

BAKED CHICKEN SOUP

Baked Chicken Soup image

This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!

Provided by SarahBeth

Categories < 60 Mins

Time 45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter (or margarine)
1/8 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
2 cups cooked chicken, shredded
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/8 teaspoon garlic powder
0.5 (1 1/4 ounce) packet Italian salad dressing mix
1 cup milk (2% and skim work fine)
2 tablespoons lemon juice
1 tablespoon white wine
fresh parsley (1 small bunch, coarsely chopped) (optional)
2 cups long-grain rice, cooked

Steps:

In a large pot, melt the butter or margarine.
After the butter is melted, mix the flour in until smooth.
Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
Reduce heat and simmer for 12 minutes.
Add the milk, lemon juice, white wine and parsley, if desired.
Reduce heat to low, add the cooked rice and cover.
Cook until rice is heated through.
ENJOY!
SOME SPECIAL NOTES:.
I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!