There’s a little restaurant down in Tennessee that used to be our stop after Sunday church, Demos’. I always looked forward to their chicken rice soup. It was warm, simple, and just a little peppery, like a hug in a bowl. I wanted that same feeling at home, so I worked on this version until it felt just right.
This Demos chicken rice soup brings together tender chicken, soft grains of rice, and cozy vegetables in a broth that feels healing. It’s become one of my favorite ways to bring comfort to the table, especially on those slow, rainy evenings when a good soup feels like the answer to everything.
How to Make Demos Chicken Rice Soup
Making this copycat restaurant soup recipe is easier than it sounds. With a few basic steps and simple ingredients, it all comes together in one pot. Here’s how I like to do it:
Prep the Ingredients & Sauté the Vegetables
I start by dicing about a pound of chicken breasts into small, bite-sized pieces. Then I chop up one large onion, two carrots, and two stalks of celery. The garlic gets smashed and finely minced, just two cloves is enough to bring out that warm, savory aroma.
In a large soup pot, I heat two tablespoons of olive oil over medium heat. Once it’s shimmering, I toss in the onion, carrots, and celery. I let them cook for around five minutes until they soften and start smelling sweet. Then I add in the garlic and let it cook for just another minute, enough to mellow it out without burning it.
Build the Soup & Simmer
Next, I add the diced chicken right into the pot. I give it a good stir and let it cook for about 5 to 10 minutes until the pieces are no longer pink.
Once the chicken is cooked through, I pour in four cups of chicken broth and one cup of water. In goes a bay leaf, a teaspoon of dried thyme, and a pinch of salt and pepper, just enough to season things gently at this stage.
I bring everything to a gentle boil, then lower the heat to let it simmer for about 15 minutes. After that, I stir in one cup of white or jasmine rice. From there, the soup simmers for another 10 to 15 minutes, just until the rice is tender and the flavors have had time to mingle.
Before serving, I always taste for seasoning and add more salt or pepper if needed. And don’t forget to fish out the bay leaf, it’s done its job!
This easy chicken soup with vegetables is best served hot, ladled into big bowls with maybe a little crusty bread on the side. It’s cozy food at its finest.
Why This Recipe Works
There’s a reason this soup ends up on repeat in my kitchen, besides how comforting it tastes. Each step is there for a purpose, and it all comes together with such simple grace.
Starting with a gentle sauté of the onion, carrots, and celery helps build a deep base of flavor without needing a long cook time. That little extra minute for the garlic? It’s one of those small touches that makes the whole pot smell irresistible before it even starts simmering.
Using diced chicken breasts keeps things lean and lets the meat soak up all that seasoned broth while it cooks. And the rice, well, the rice is the heart of it. I love how it thickens the soup slightly, turning it from a light broth into something more satisfying without ever feeling heavy.
Adding the thyme and bay leaf early on gives the soup time to infuse with subtle, herbal warmth. And by the time the rice is tender, all those flavors have cozied up together into something truly special.
Expert Tips
- Chop vegetables small for even cooking: I’ve found that cutting the carrots, celery, and onions into small, uniform pieces helps everything cook at the same pace, and makes each spoonful just right. No big chunks throwing off the balance.
- Use jasmine rice for extra fragrance: While regular white rice works fine, jasmine rice adds a light, floral aroma that really lifts the flavor of the broth. Just be sure not to overcook it, it keeps a nice texture when you take it off the heat as soon as it’s tender.
- Don’t rush the simmer: Letting the soup simmer gently after adding the broth gives all the ingredients time to blend. Rushing this step can leave the flavors a little flat. I usually set a timer and let it do its thing while I tidy up or set the table.
- Taste as you go: A little salt and pepper at the start is great, but I always do a final taste just before serving. Sometimes the rice or broth can mellow things more than expected, and a small pinch more salt brings everything back to life.
- Add a splash of lemon juice at the end (optional): If the soup tastes a bit too mellow or rich, a small splash of fresh lemon juice can perk things up beautifully. It’s not traditional, but it’s a little trick I use now and then to brighten the bowl.
Make Ahead & Freezing Instructions
One of the reasons I keep coming back to this soup is how well it fits into a busy week. It’s just as cozy reheated as it is freshly made, and it holds up beautifully in the fridge or freezer.
Make Ahead Tips: I often chop the vegetables and even cook the chicken a day ahead if I know I’ll be short on time. Everything stores well in the fridge overnight, just keep each part in a separate airtight container so it’s easy to toss together when it’s time to cook.
Refrigerating Leftovers: Once the soup has cooled, I store it in a sealed container in the fridge. It stays good for 3 to 4 days. The rice will continue to absorb the broth as it sits, so I usually add a splash of water or extra broth when reheating to bring it back to that perfect consistency.
Freezing Instructions: To freeze, I let the soup cool completely, then pour it into freezer-safe containers, leaving a little space at the top for expansion. It keeps well for up to 2 months. When reheating from frozen, I like to thaw it in the fridge overnight, then warm it gently on the stovetop. Just like with the fridge version, a little broth or water goes a long way to loosen it up.
Optional Tip: If planning to freeze a big batch, consider cooking the rice separately and adding it fresh when serving. It helps prevent that overly soft texture some rice soups get after freezing.
Serving Suggestions & Variations
This Demos chicken and rice soup is a meal all on its own, but there are plenty of ways to dress it up or pair it with something special to make it feel new every time.
Serving Ideas:
- A thick slice of sourdough or French bread on the side turns this into a complete comfort meal.
- Sprinkle a little grated Parmesan or a few fresh herbs, like parsley or thyme, over the top right before serving.
- Add a side salad with a light vinaigrette to balance the richness of the broth.
Variations to Try:
- Make it creamy: Stir in a splash of heavy cream or a bit of half-and-half at the end for a silky finish.
- Add extra veggies: Throw in chopped spinach, peas, or even corn during the last few minutes of cooking. It’s a great way to stretch the soup and sneak in more nutrients.
- Swap the protein: If chicken’s not on hand, diced turkey or even leftover rotisserie chicken works beautifully. For a vegetarian version, skip the chicken and use chickpeas or white beans with veggie broth.
- Go gluten-free: This recipe is naturally gluten-free as long as the broth used doesn’t contain added gluten, just check the label to be sure.
The beauty of this homemade chicken rice soup is how flexible it is. A few small tweaks can make it feel fresh and different each time while still keeping that same warm, comforting core.
Common Mistakes & How to Fix Them
Even the coziest kitchen moments can have a hiccup or two, but don’t worry, these are all easy to fix. Here are a few common things I’ve seen (or done myself!) when making this easy chicken soup with vegetables, plus how to get things back on track.
- Rice too mushy or overcooked: This can happen if the soup simmers too long after the rice goes in. I try to keep a close eye and test the rice after 10 minutes. If making a big batch to reheat later, I sometimes cook the rice separately and add it when serving to avoid over-softening.
- Soup too thick after storing: Rice loves to soak up broth in the fridge! When reheating, I always add a splash of broth or water to loosen things up. A quick stir and it’s as good as new.
- Undercooked veggies: If the carrots or celery still have too much crunch after simmering, I let the soup cook a little longer with the lid on. A few extra minutes usually does the trick.
- Lacking flavor: Sometimes it just needs a bit more salt, especially if using low-sodium broth. I always taste before serving and adjust with salt, pepper, or even a squeeze of lemon to brighten everything up.
- Chicken too dry: If the chicken is overcooked, it can get a bit dry. I’ve found that cutting it into smaller pieces and not letting it cook too long in the beginning helps. For a quick fix, a little extra olive oil or a splash of broth stirred in can help add back some moisture.
Little kitchen snags happen to the best of us, but they’re never the end of the world, just small detours on the road to a delicious bowl of soup.
Recipe FAQs
Can I use brown rice instead of white rice?
Yes! Just keep in mind that brown rice takes longer to cook, about 30 to 35 minutes. You might want to partially cook it ahead or add more broth if simmering it directly in the soup.
Can I make this with leftover rotisserie chicken?
Absolutely. Just add the shredded cooked chicken after the vegetables have softened and the broth is in. Since it’s already cooked, it only needs to warm through.
Can I make this vegetarian or vegan?
Yes, swap the chicken for white beans or chickpeas, and use vegetable broth instead of chicken broth. It’s still hearty and flavorful.
There’s just something about a bowl of Demos chicken rice soup that brings people together. It’s warm, familiar, and made with the kind of ingredients that always feel right, no matter the season. Every time I make it, I’m reminded of how simple food can still be incredibly satisfying.
Whether it’s ladled into mugs for a quiet lunch or served with crusty bread for family dinner, this Demos chicken rice soup has a way of turning an ordinary day into something a little softer, a little slower.
I hope this recipe brings the same comfort to your kitchen as it has to mine, and that it finds its way into your regular rotation, especially when the weather turns or the days feel long. Thanks for cooking along with me.
More Soup Recipes:
- Gluten-Free Chicken Noodle Soup
- Spicy Chicken Noodle Soup Recipe
- Panera chicken wild rice soup
- Mexican Chicken and Rice Soup
- Cream of chicken rice soup
Demos Chicken Rice Soup
Ingredients
- 1 pound boneless skinless chicken breasts diced into small pieces
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups chicken broth low sodium if preferred
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup white or jasmine rice uncooked
- salt and pepper to taste
- lemon juice optional, to brighten the flavor before serving
Instructions
- Dice chicken breasts into small, bite-sized pieces. Chop onion, carrots, and celery. Mince the garlic cloves.
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Saut￩ for about 5 minutes until softened.
- Add garlic and cook for 1 more minute, stirring to prevent burning.
- Add diced chicken to the pot. Stir and cook for 5–10 minutes until no longer pink.
- Pour in chicken broth and water. Add bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 15 minutes to blend flavors.
- Stir in uncooked rice. Simmer for an additional 10–15 minutes, or until the rice is tender.
- Taste and adjust seasoning with more salt or pepper if needed. Remove bay leaf before serving.
- Optionally, add a splash of lemon juice to brighten the flavor just before serving.
