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Greek Lemon Chicken Rice Soup in a bowl
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Greek Lemon Rotisserie Chicken and Rice Soup

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 Time1 hour 20 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Greek
Keyword: greek lemon chicken rice soup
Servings: 10 Servings
Calories: 315kcal
Author: Gina Dickson


  • 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


  • 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.


Serving: 1cup | Calories: 315kcal | Carbohydrates: 19g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 531mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3601IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg