Demos Chicken And Rice Soup is a creamy, comforting soup that is perfect for a cold winter day. It is made with cooked chicken, rice, celery, onion, and a variety of seasonings. The soup is then thickened with cream of chicken soup and evaporated milk.
Ingredients
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked white rice
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10.75-ounce) can cream of chicken soup
- 1 (12-ounce) can evaporated milk
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Preparation Process
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, or until the mixture is light and bubbly.
- Gradually whisk in the chicken broth, breaking up any lumps. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the broth is thickened.
- Stir in the cooked chicken, rice, celery, onion, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is cooked through.
- Stir in the cream of chicken soup and evaporated milk. Heat through, then serve immediately.
Tips
- For a richer flavor, use homemade chicken broth.
- For a spicier soup, add a pinch of cayenne pepper.
- You can also add other vegetables to this soup, such as carrots or mushrooms.
I hope you enjoy this delicious and easy recipe!
Try more recipes like logan’s roadhouse chicken and rice soup recipe, mi cocina chicken and rice soup recipe, chicken and rice soup with Italian seasoning, southern chicken and rice soup recipe, baked chicken soup recipe, and demos chicken tenders recipe.
Nutritional Information For One Serving Of Demos Chicken And Rice Soup
Demos Chicken And Rice Soup Nutrition
- Calories: 430
- Fat: 18g
- Saturated fat: 8g
- Cholesterol: 65mg
- Sodium: 1,080mg
- Carbohydrates: 51g
- Sugar: 5g
- Fiber: 2g
- Protein: 27g
Also Check: How do I thicken chicken and rice soup?
Percent Daily Values
- Fat: 28%
- Saturated Fat: 40%
- Cholesterol: 22%
- Sodium: 45%
- Carbohydrates: 17%
- Fiber: 10%
- Protein: 54%
These are just estimates and may vary depending on the specific ingredients and preparation methods used. If you have any dietary concerns, please consult with a healthcare professional.
Frequently Asked Questions
Question 1.
Do you cook rice before adding to soup?
Answer:
Continue cooking until the very end, but don’t add the rice. As follows, cook the rice separately: Put one cup of rice, one cup of the soup’s final liquid, and half a cup of water in a saucepan. Once the water is all absorbed, cook on medium heat for 12 to 15 minutes while covered with a lid (tilt to check).
Question 2.
Can we eat soup and rice together?
Answer:
Doctors claim that many generations of Vietnamese people have made the error of always pouring soup over rice. The reason for this is that the broth will dilute the gastric juice, which will increase the risk of digestive illnesses by allowing food that has not been fully digested in the stomach to enter the small intestine.
Question 3.
How to add taste to chicken soup?
Answer:
For an incredibly wonderful, umami-packed soup, add a teaspoon of toasted sesame oil and a few dashes of fish sauce and stir. For a soup that is more vegetable-heavy, stir in some fresh spinach or kale towards the very end of simmering.
Question 4.
Does rice absorb liquid in soup?
Answer:
Essentially, all you have to do is raise the pot to a boil, add the dry rice, turn off the heat, and then leave it. Noodles and rice will continue to absorb the stock until the percentage of stock is completely destroyed and their texture becomes unpleasant.
Question 5.
Can I put uncooked rice in soup?
Answer:
The raw rice can be added to the soup right away; just make sure to rinse it first. One of my favourite features about this dish is the no-cook approach, which saves you a step.
Question 6.
Do you cook chicken before adding to soup?
Answer:
Make the Stock First
Near the end of the soup-making procedure, we add the raw chicken flesh to cook after making the stock. Alternatively, you could simmer the chicken pieces, whole, in the broth for about 15 minutes, then take them out, let them cool, and shred them to add when the food is served.
Question 7.
What are the rules of soup?
Answer:
These are my four favourite soup-making golden guidelines.
- Superb ingredients are the foundation of any superb soup.
- Making quality stock at the outset is the second rule of good soup making.
- Continue incorporating more flavors.
- Give it a break.
Question 8.
Can I eat soup everyday?
Answer:
“Eating soup to lose weight has been a popular diet idea for decades, but nutritionists claim an all-soup diet is unsustainable and deficient in nutrients. However, they do concur that, on occasion, it can be wise to have vegetable-rich soups for dinner because they are substantial, high in nutrients, and low in calories.”
Question 9.
Is soup healthy or junk food?
Answer:
Soup has several nutritional advantages and may be a genuinely healthful dish when made with the correct components. Soups that contain broths based on meat, vegetables, or bones, for instance, are rich in vitamins, minerals, and nutrients like collagen.
Question 10.
Why do you put lemon juice in chicken soup?
Answer:
The world of chicken soup is changed by lemons. How come? They bring all the components together and provide a fresh contrast to the dish’s heavy, salty flavours. Squeeze of lemon, like dressing on a salad, pickle on a burger, or sour cream in a coffee cake, adds brightness to chicken soup that transforms it.
Conclusion
In conclusion, Demos’ Chicken and Rice Soup is a comforting embrace for your taste sensations, not merely a dish. You may replicate the calming experience of Demos’ in your own kitchen by following this recipe and adding tricks and tweaks. Taste the goodness of home-cooked food, share it with those you care about, and find comfort and happiness in each spoonful.