This Greek lemon-infused chicken and rice soup captures the warmth of Demos’ original with tender chicken, fluffy rice, and a bright citrus finish. The comfort of this dish lies in its simplicity—no complicated techniques, just layers of flavor built through slow simmering.
Every spoonful delivers the nostalgic taste you remember, with a copycat recipe that stays true to the classic while being easy to make at home. The lemon adds the signature brightness that makes this soup unforgettable.
Ingredients for Copycat Recipe for Demos Chicken and Rice Soup
Tender chicken, fluffy rice, and bright lemon create this nostalgic Greek-inspired soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, diced |
| Long-Grain White Rice 🍚 | ¾ cup | Uncooked, rinsed before use |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Carrots 🥕 | 2 whole | Peeled and sliced |
| Celery Stalks 🌿 | 2 whole | Trimmed and sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chicken Broth 🥣 | 8 cups | Low-sodium preferred for balance |
| Fresh Lemons 🍋 | 2 whole | Juiced and zested |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety preferred |
| Dried Thyme 🍃 | 1 tsp | Crushed between fingers |
| Bay Leaves 🌿 | 2 whole | Whole, removed before serving |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, for garnish |
The chicken is the foundation here. Boneless, skinless breasts ensure tenderness without excess fat. Whole Foods or Trader Joe’s offer quality options with good marbling. Freshly squeezed lemon juice is non-negotiable—bottled lacks the brightness that defines this dish. The rice should be long-grain for the proper texture (jasmine or basmati work well). Avoid instant rice as it turns mushy during simmering.
No fresh dill? Dried dill at one-third the amount works, though fresh is ideal. Short on time? Rotisserie chicken can replace raw breasts—shred and add at the end. Vegetable broth can substitute chicken broth for a lighter version, but the flavor will differ. The lemon zest is worth the extra minute—it amplifies the citrus notes without adding acidity.
This soup reheats beautifully, with flavors deepening overnight. Store in airtight containers for up to 4 days in the fridge or freeze for 3 months. The rice will absorb more liquid when stored, so add extra broth when reheating.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in at once—chicken, rice, veggies—and let it simmer while I fold laundry.
- Comfort in a Bowl: The carrots and celery soften just enough to make every spoonful feel like a warm hug.
- Weeknight Hero: Between us, it’s my go-to for busy Tuesdays when I need dinner ready before soccer practice.
- Budget Stretcher: One batch feeds my family for two nights, and the leftovers taste even better the next day.
Step-by-Step Instructions for Greek Lemon Chicken and Rice Soup
This method delivers authentic Greek flavors with bright lemon notes and tender chicken in every bowl.
Step 1: Sauté Aromatics for Deep Flavor Foundation
Heat the 2 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks, all diced as specified. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
This base builds the soup’s character. Stir occasionally to prevent browning, as we want sweet, mellow aromatics, not caramelized ones. The even dices ensure uniform cooking and consistent texture in every spoonful.
Step 2: Develop the Herbal Broth Base
Add the 4 cloves garlic cloves to the pot and sauté for 30 seconds until fragrant. Immediately stir in the 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and 0.5 tsp ground black pepper to bloom the spices in the oil.
Pour in all 8 cups chicken broth and add the 2 whole bay leaves. Bring to a boil, then reduce heat to maintain a gentle simmer. This step marries all the aromatic elements before adding the other components.
Step 3: Cook Chicken and Rice to Perfection
Add the 1.5 lb chicken breast, diced as specified, to the simmering broth. Cook for 10-12 minutes until the chicken is no longer pink and the internal temperature reaches 165°F. The pieces should be tender and opaque throughout.
Stir in the 0.75 cup long-grain white rice, rinsed as instructed. Return to a simmer and cook for 15-18 minutes until the rice is tender with no chalky center. The rice will absorb the rich broth, creating a creamy texture.
Step 4: Finish with Bright Lemon and Fresh Dill
Remove the pot from heat. Discard the 2 whole bay leaves, then stir in the juice and zest from the 2 whole fresh lemons. The acid will brighten all the flavors and give the soup its signature Greek character.
Let the soup rest for 5 minutes off heat. Just before serving, stir in the 0.25 cup fresh dill. This final touch adds a vibrant, herbaceous note that perfectly complements the lemon and chicken.
Pro Tips For Making Copycat Recipe For Demos Chicken And Rice Soup
- Poach the Chicken: Simmer the chicken breasts in the broth for 12-15 minutes—no more, or they’ll turn dry. I learned this the hard way after pulling out rubbery chunks that ruined the texture.
- Toast the Rice: Sauté the rice in a little oil for 2 minutes before adding liquid. Sounds weird, but it works: it adds a nutty depth that plain boiled rice just can’t match.
- Uniform Veggie Cuts: Dice the onion, carrots, and celery into ¼-inch pieces so they cook evenly. My grandmother swore by this, and she was right: no one likes crunchy carrots in their soup.
- Use Rotisserie Chicken: Skip raw chicken and shred a store-bought rotisserie instead—it’s already seasoned and saves 20 minutes of cooking time. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Perfect Pairings for This Dish
Bread Pairings
Warm pita bread is my top pick—its soft texture soaks up the lemony broth beautifully. Toast slices lightly and drizzle with extra-virgin olive oil for added richness. Crusty sourdough works too if you prefer a heartier bite. 🥖
Salad Complements
A simple Greek salad with tomatoes, cucumbers, and feta adds freshness that cuts through the soup’s richness. Toss with red wine vinegar and olive oil for a bright contrast. I often add Kalamata olives for extra Mediterranean flair.
Wine Pairings
Crisp white wines like Assyrtiko or Sauvignon Blanc complement the lemon notes perfectly. These Greek wines have the acidity to match the soup’s brightness. For a non-alcoholic option, try sparkling lemon water with a sprig of fresh dill. 🍷
Extra Toppings
Add a dollop of Greek yogurt for creaminess or sprinkle crumbled feta on top for a salty kick. Fresh parsley or extra dill enhances the herbal notes. I always keep these on hand for customizing bowls.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add richer flavor and stay juicier. Use 1.5 lb boneless, skinless thighs and cook for 12-15 minutes to reach 165°F. The extra fat enhances the broth’s depth.
What if my rice turns mushy?
Overcooking or stirring too much can break the grains. Use long-grain rice and avoid stirring once added. If it’s still mushy, reduce simmer time to 12-15 minutes next time.
Can I make this soup ahead of time?
The flavors deepen overnight. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Add extra broth when reheating.
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