Chicken Shawarma Soup

By: Krolls Korner

19 Comments

Updated: 05/17/2020

Yeah, I went there. I’ve found an easy way to make Chicken Shawarma into a soup at home with the same authentic flavors.

What is Chicken Shawarma?

Traditionally, Chicken Shawarma is slowly cooked on a rotisserie and shaved off in thin slices into a pita. My version in this soup uses use chicken thighs resulting in a tender and juicy protein that’ll you’ll love just as much. Shawarma is typically very garlicky as well!

What you’ll need for Chicken Shawarma Soup

• Boneless, skinless chicken breasts
• Chicken Shawarma seasoning (recipe below)
• Olive Oil
• Lemon Juice
• Carrots
• Onion
• Celery
• Chicken Broth or Vegetable broth
• Water
• Wild Rice
• Garnish ideas: yogurt/sour cream, cilantro
• Serve with warm pita bread

Homemade Chicken Shawarma Seasoning

You can purchase shawarma seasoning at the store, or you can make your own! I think the secret to making this soup is the warm spices added in…they provide so much flavor!

Mix the following ingredients together:

• 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

How to make Chicken Shawarma Soup

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 15-20 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.

Can I use a different type of protein?

Yes! This recipe is also great with lamb or beef.

Can I use brown rice instead of white?

Yes! Brown rice takes longer to cook than white rice, so the brown may take about 20 minutes longer to cook.

Other soup recipes you will love:

Italian Wedding Soup

Crockpot Minestrone Soup

Pistachio Pumpkin Soup

Vegan One Pot Butternut Squash Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.87 from 22 reviews

Chicken Shawarma Soup

Prep: 2 hours hrs

Cook: 1 hour hr

Total: 3 hours hrs

Servings: 8 people

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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

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.

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

Large stock pot

Video

Notes

Homemade Shawarma Seasoning:

• 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

 

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. 

Nutrition Information

Serving: 1bowl, Calories: 353kcal (18%), Carbohydrates: 20.8g (7%), Protein: 32.4g (65%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner