Go Back
+ servings
Greek Lemon Chicken Rice Soup in a bowl

Greek Lemon Rotisserie Chicken and Rice Soup

Gina Dickson
Greek Lemon Chicken Rice Soup is a bowl of comfort made with a rich, silky, fragrant chicken broth soup with a hint of citrus and sweet rice.
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine Greek
Servings 10 Servings
Calories 315 kcal


  • 1 chicken rotisserie
  • 5 cups chicken broth or more if needed
  • 5 cups water use if you cook down your chicken carcass. If not use 10 cups of chicken broth for the recipe.
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 onion medium, diced
  • 1 1/2 cup carrots cut into round slices
  • 2 bay leaves small size
  • 1 teaspoon basil dried
  • 1/2 teaspoon thyme dried
  • 1 teaspoon greek seasoning Cavender's All Purpose Greek Seasoning
  • 2 tablespoons parsley chopped fresh
  • 2 lemons large, juiced (separated)
  • 4 eggs large
  • 3/4 cup jasmine rice
  • 1 cup peas frozen

Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.


  • Pick all the meat off and place it in a separate container in the refrigerator.
  • Next, I place the carcass and bones into a large stockpot and cover with 1/2 water and 1/2 chicken broth, just enough to not quite cover the bird. Your house will smell amazing, just a warning!
  • Bring this to a boil, then reduce heat, cover the pot and allow to simmer for around 1 and 1/2 hours.
  • After the stock has cooked, drain broth through a colander lined with cheesecloth and discard bones. Return stock to a large stockpot. Add enough canned chicken broth if needed to have 10 cups of stock.
  • Sauté garlic and onions in olive oil in a saucepan until onions are transparent, about 5 minutes on medium heat. Add cooked onions and garlic to stock.
  • Add shredded chicken, carrots, bay leaves, basil, thyme, greek seasoning, parsley and 3 tablespoons of fresh lemon juice to stock.
  • Simmer 15 minutes
  • Add rice, cook until tender; about 20 minutes.
  • To make the avgolemono, place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the lemon juice. While still whisking, temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture. This warms the eggs just enough so that they do not curdle when added to the hot soup.
  • Add the avgolemono back into the pot with the chicken and rice and stir to combine. Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.
  • Discard bay leaves, add peas, cook 3 minutes and serve.

Need an item in the this recipe? Click the Instacart button and have it sent right to you.


Serving: 1cupCalories: 315kcalCarbohydrates: 19gProtein: 19gFat: 18gSaturated Fat: 5gTrans Fat: 1gCholesterol: 123mgSodium: 531mgPotassium: 430mgFiber: 2gSugar: 3gVitamin A: 3601IUVitamin C: 30mgCalcium: 54mgIron: 2mg
Hungry For More?Join my members email list to get the latest recipes and party ideas. You will also have access to my members only printables library.