Demos Restaurant Chicken and Rice Soup Recipe: Greek Lemon Infusion

This Greek-inspired chicken and rice soup brings Demos Restaurant’s signature comfort to your kitchen. The secret lies in the bright lemon infusion that transforms a simple broth into something extraordinary.

Tender chicken, hearty rice, and fresh herbs create a satisfying meal that’s both nourishing and flavorful. The lemon adds a distinctive tang that balances the richness of the chicken and rice.

A classic technique of simmering the chicken in the broth ensures every bite is packed with deep, savory flavor. It’s a dish that feels both traditional and special.

Perfect for chilly days or whenever you need a bowl of warmth. This recipe delivers restaurant-quality results with straightforward steps.

Ingredients for Demos Restaurant Chicken and Rice Soup

Quality ingredients create this comforting Greek-inspired soup with bright lemon and tender chicken.

The chicken is central here. Boneless, skinless thighs remain moist during simmering—avoid breasts as they dry out. Whole Foods or a reputable butcher ensures quality. For the broth, low-sodium chicken stock allows control over seasoning. The rice should be long-grain white for proper texture (avoid instant or parboiled). Fresh herbs are non-negotiable—dill and parsley bring authentic Greek character.

No fresh dill? Dried dill at one-third the amount works, though fresh is preferred. Substitute brown rice for white, but increase liquid by 25% and extend cooking time. The lemon can be swapped with red wine vinegar in a pinch, though the citrus notes are distinctive. Vegetable broth can replace chicken broth for a lighter version, but adjust seasoning accordingly.

This soup improves overnight as flavors meld. Refrigerate for up to 4 days or freeze for 3 months. Reheat gently to avoid breaking the rice. Store fresh herbs wrapped in damp paper towels in the fridge for up to 1 week.

Step-by-Step Instructions for Greek Lemon Chicken and Rice Soup

This classic Greek soup comes together through careful layering of flavors and precise timing.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add the diced yellow onion, carrots, and celery stalks with the 1 tsp salt and 0.5 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

The mirepoix should release its natural sweetness without browning. Add the minced 4 cloves garlic cloves and 1 tsp dried oregano during the last minute of cooking—this prevents the garlic from burning while allowing the oregano to bloom in the oil.

Step 2: Build the Broth and Poach the Chicken

Pour in the 8 cups chicken broth and add the 2 whole bay leaves. Increase heat to high and bring to a boil. Once boiling, add the 1.5 lb chicken thighs and reduce heat to low. Simmer gently for 15-20 minutes until the chicken is cooked through and reaches 165°F internally.

Skimming any foam that rises to the surface during the first few minutes ensures a clean, clear broth. The chicken is done when it shreds easily with a fork. Remove the thighs and set aside to cool slightly before shredding with two forks.

Step 3: Cook the Rice and Finish the Soup

Return the pot to medium-high heat and add the 0.75 cup long-grain white rice. Simmer for 12-15 minutes until the rice is tender. Stir in the juice and zest from the 2 whole fresh lemons, then add the shredded chicken back to the pot.

The rice should be just tender but not mushy. The lemon juice brightens the broth while the zest adds a subtle floral note that defines this Greek-inspired dish. Simmer for an additional 2-3 minutes to meld all the flavors.

Step 4: Add Fresh Herbs and Serve

Stir in the chopped 0.25 cup fresh dill and 0.25 cup fresh parsley just before serving. Taste and adjust seasoning with additional salt if needed. The herbs should retain their vibrant green color and fresh aroma, adding the final authentic Greek touch.

Ladle the soup into bowls while hot. The broth should be rich and aromatic, the rice perfectly cooked, and the chicken tender. The dill and parsley provide a fresh, herbal finish that complements the bright lemon notes beautifully.

Storing and Reheating Leftovers

Refrigerator Storage

Let the soup cool completely within 2 hours before transferring to airtight containers. I use glass mason jars for easy portioning. Store in the fridge at 40°F or below for up to 4 days. The lemon flavor actually intensifies beautifully overnight. ❄️

Freezer Storage

This soup freezes well for up to 3 months without losing quality. Use heavy-duty freezer bags or airtight plastic containers, leaving 1-inch headspace for expansion. I label mine with the date using masking tape for easy tracking.

Stovetop Reheating

My preferred method: warm over medium-low heat in a saucepan, stirring occasionally. Add ¼ cup water or broth to prevent sticking. Heat until reaching 165°F, about 10-15 minutes. The rice absorbs liquid as it reheats, so keep an eye on consistency. 🔥

Microwave Reheating

For quick meals, microwave individual portions in 1-minute intervals at 70% power, stirring between each. Cover with a damp paper towel to prevent drying. Total time is typically 3-4 minutes for a full bowl.

Texture Preservation

To prevent rice from turning mushy, avoid boiling vigorously during reheating. If the soup is too thick, add a splash of chicken broth. The dill and parsley may darken but retain their flavor beautifully.

Frequently Asked Questions