One of the many joys of living in middle Tennessee is that at any moment you are within driving distance to Demos' Restaurant, a family-owned and operated Greek steakhouse that is moderately priced and offers the most delicious food.
One of their menu items is the Baked Chicken and Rice Soup and though I don't have THE recipe, (...no one will share it no matter how much we beg!), I do have one that comes pretty close. My brother Andy has spent years attempting to recreate this soup, going on the bits of information gathered every time we dine at the Murfreesboro location.
Demos' Baked Chicken and Rice Soup
- 1 can chicken broth
- 1 Tablespoon chicken base
- 1 can water
- 1 cup milk
- 1 chicken breast, bones removed and thinly sliced
- white pepper, to taste
- garlic salt, to taste
- fresh parsley, for garnish
- prepared rice
Depending on how many people you are wanting to feed, you may have to double or triple the recipe. This is the basic recipe/ratios.
In a separate pan prepare your rice. Drain.
Add remaining ingredients to stock pot, except parsley. Heat through.
Ladle into bowls and sprinkle with fresh parsley.
Most Greek Chicken soup recipes have lemon juice in the list of ingredients, but one of the Demos' waitstaff promised us no lemon went in their soup.