Prep 15 mins
Cook 30 mins
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!
- 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
- 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.
- 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!
Delicious! Hit the spot! I didn't have the white wine but it was still good! I used fresh garlic, fresh lemon juice and Italian parsley! Yum! Making this again --it was a huge hit for all the Demos fans in the fam! Thanks for sharing!
While not quite Demo's Baked Chicken Soup, this is darn close. It is very good and very easy to make. Great recipe!
I am still trying to find out the secret recipe. I have asked and management tells me there is no Lemon in Demos soup. (most Greek recipes use lemon but not this one) I ask different questions every time, due to numerous reasons trying to get to the bottom of this well protected and delicious soup. I know there is no tarragon and if they use veggies they may use in their stock but not in the served soup. I think it is broth/stock, some sort of cream, butter, the rice and chicken and parsley sprinkled prior to serving. I am definitely going to try this recipe to see how it compares. The Italian dressing mix throws me a bit because it is Greek. And the baked part? Do you think that is just the chicken?? I also have learned to be careful with my rice or it will become mush. So far my recipe is the shredded chicken, stock, a small amount of cream, some basic chicken seasoning, pre-cooked rice, a little butter (you can see it on top of the soup at Demos) and parsley at the end. I am close but still am missing something. Cannot wait to try this version and thanks so much for sharing!!! Keep asking for hints from the restaurant - we may finally get it down! :)