If you’ve ever dined at Demos’ restaurant in Tennessee, chances are you’ve tried their famous chicken and rice soup. It’s one of those iconic recipes that keeps people coming back again and again, thanks to its creamy texture, tender chicken, and perfectly cooked rice.
It’s comforting, nourishing, and deeply satisfying—the kind of soup that feels like home in every spoonful. The best part is that you don’t need to drive to the restaurant to enjoy it.
With a few simple ingredients and an easy method, you can recreate this classic in your own kitchen. Whether it’s a chilly night, a family dinner, or you just want a big bowl of comfort, this chicken and rice soup never disappoints.
Why You’ll Love This Recipe
This chicken and rice soup is thick, hearty, and deeply comforting. Unlike lighter broth-based soups, it has a creamy consistency that makes it feel rich and indulgent while still being nourishing. The rice adds substance, while the chicken makes it a complete meal on its own.
It’s also family-friendly. Kids love the simple flavors, and adults appreciate how satisfying it is. Plus, it’s perfect for meal prep—make a big pot and enjoy it throughout the week.
What You’ll Need
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon salt (to taste)
- ½ cup all-purpose flour
- 6 cups chicken stock
- 2 cups cooked chicken, shredded (rotisserie works well)
- 1 cup uncooked white rice
- 1 cup half-and-half or heavy cream
- Fresh parsley, chopped, for garnish
Pro Tips
- Use rotisserie chicken to cut down on prep time and add extra flavor.
- Rinse rice before cooking—it prevents excess starch and keeps the soup creamy but not gummy.
- If the soup gets too thick, thin it with a splash of chicken stock or milk.
- Cook rice separately if you’re making this ahead—this prevents it from absorbing too much liquid.
- Add a pinch of cayenne pepper if you like a little heat.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Cutting board and sharp knife
- Measuring cups and spoons
Substitutions & Variations
- Rice: Swap white rice for wild rice, brown rice, or even orzo pasta.
- Chicken: Use turkey, especially around the holidays, for a great way to use leftovers.
- Cream: For a lighter soup, use whole milk instead of half-and-half.
- Gluten-free: Replace flour with cornstarch to thicken the broth.
- Vegetarian: Omit chicken and use vegetable stock, adding mushrooms or beans for protein.
Make-Ahead Tips
This soup can be made up to 2 days in advance and stored in the refrigerator. If making ahead, cook the rice separately and add it when reheating to keep the texture perfect.
You can also freeze the base (without rice) for up to 3 months. Add fresh rice after thawing for the best consistency.
Step-by-Step Instructions
1. Sauté Vegetables
In a large soup pot, heat butter and olive oil over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes until softened. Add garlic, thyme, basil, salt, and pepper.
2. Make the Roux
Sprinkle flour over the vegetables and stir constantly for 2–3 minutes. This will thicken the soup and add depth of flavor.
3. Add Stock
Gradually whisk in chicken stock until smooth. Bring to a simmer, stirring occasionally.
4. Add Chicken and Rice
Stir in shredded chicken and rice. Simmer uncovered for 20–25 minutes, or until rice is tender. Stir occasionally to prevent sticking.
5. Add Cream
Once rice is cooked, stir in half-and-half. Simmer for 5 minutes more until warmed through.
6. Adjust and Serve
Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
Serving Suggestions
This soup pairs perfectly with crusty bread, cornbread, or a side salad for a balanced meal. For a heartier spread, serve it with a sandwich such as a grilled cheese or turkey club.
It’s also a great starter for dinner parties. Serve smaller portions before a roasted chicken or beef entrée.
Leftovers & Storage
Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding extra broth or milk if the soup has thickened too much.
For freezing, omit the rice and add it fresh when reheating. This prevents mushy texture. Frozen soup lasts for up to 3 months.
Nutrition & Benefits
This soup provides protein from chicken, vitamins from vegetables, and energy from rice, making it a wholesome, balanced meal. The creamy broth makes it feel indulgent while still offering plenty of nutrients.
It’s especially comforting during cold weather or when you’re under the weather. Warm, soothing, and nourishing—it’s food that truly feels like medicine.
Recipe FAQs
1. Can I use leftover rotisserie chicken?
Yes, it’s a great shortcut and adds flavor.
2. What kind of rice works best?
Long-grain white rice is ideal, but you can use brown rice with a longer cooking time.
3. How do I prevent the soup from becoming too thick?
Thin it with extra chicken stock or milk when reheating.
4. Can I make this dairy-free?
Yes, use coconut milk or almond milk instead of cream.
5. Is this soup freezer-friendly?
Yes, but freeze without rice and add it fresh when reheating.
A Bowl of Southern Comfort
Demos’ chicken and rice soup has earned its reputation as a beloved comfort food, and now you can bring that same cozy flavor to your own kitchen.
With its creamy base, tender chicken, and hearty rice, it’s the kind of recipe that brings comfort no matter the season.
Whether you’re feeding a crowd, meal-prepping for the week, or simply seeking comfort in a bowl, this soup will always deliver. It’s a taste of Southern hospitality you’ll want to make again and again.
