Chicken Shawarma Soup

Name: Chicken Shawarma Soup
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8 people
Ingredients: 2.5 lb Chicken thighs, boneless skinless; 2 Tbsp. Shawarma seasoning*; 1/4 cup lemon juice; 3 Tbsp. olive oil; 3 Tbsp. olive oil; 3 cloves garlic, minced; 2 large carrots, diced; 1 yellow onion, diced; 3 stalks celery, diced; 4 cups chicken broth (or vegetable broth); 2 cups water; 1.5 cup Wild Rice, or Jasmine rice*; 1 Tbsp. lemon juice; salt and pepper to taste; 6 slices pita bread; Garnish: serve with a dollop of sour cream or yogurt and chopped cilantro

User Reviews

4.9

66 reviews

Excellent

Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Servings
8 people
Calories
353 kcal
Course
Main Course
Cuisine
American

Chicken Shawarma Soup

Ulric Williams

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Take all of your favorite flavors of Middle-Eastern Chicken Shawarma and put it in soup form! Chicken, vegetables and rice are the base of this soup and you'll love how easy it is to make!

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Ingredients

Servings

For the chicken:

2.5 lb Chicken thighs, boneless skinless
2 Tbsp. Shawarma seasoning* recipe below in notes
1/4 cup lemon juice
3 Tbsp. olive oil

For the soup:

3 Tbsp. olive oil
3 cloves garlic, minced
2 large carrots, diced
1 yellow onion, diced
3 stalks celery, diced
4 cups chicken broth (or vegetable broth)
2 cups water
1.5 cup Wild Rice, or Jasmine rice*
1 Tbsp. lemon juice
salt and pepper to taste
6 slices pita bread
Garnish: serve with a dollop of sour cream or yogurt and chopped cilantro.

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Instructions

Cut your chicken thighs into bite sized pieces. Then, make the marinade for the chicken. In a large ziplock baggie, mix the chicken thigh pieces with 2 Tbsp. shawarma seasoning, 3 Tbsp. olive oil and 1/4 cup lemon juice. Marinate your chicken thighs for 1-2 hours, or overnight if you'd like.
In a large stockpot over medium-high heat, heat 3 Tbsp. olive oil. Add in garlic and then the mirepoix: chopped onion, carrots and celery. Cook for about 6-10 minutes stirring frequently, until vegetables are tender and fragrant. Add in 4 cups broth, 2 cups water and then the chicken. Bring to a boil, and then down to a simmer with the lid on until the chicken is cooked, about 20-30 minutes.
Lastly, add in the jasmine or basmati white rice and place the lid back on and cook for another 20-30 minutes on simmer or until the rice has cooked. Serve warm with pita bread and garnish with cilantro and a dollop of sour cream or yogurt.

Equipments used:

Notes

Homemade Shawarma Seasoning:
You can use lamb or beef instead of chicken if you prefer!
Any rice may be used, just note it's cook time. Jasmine or Basmati rice will take ~20 minutes while wild rice or brown rice may take longer. 20-30 minutes.
2 Tbsp. coriander
1 tsp. Allspice
1 tsp. Cinnamon
1 tsp. Paprika
1 tsp. Cumin
1/2 tsp. ground Ginger
1/2 tsp. Turmeric
1/4 tsp. ground black pepper