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! Be sure to watch the recipe video too!
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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.
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!
Garnish: serve with a dollop of sour cream or yogurt and chopped cilantro.
Prevent your screen from going dark
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.
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.
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Thank you so much for stopping by, hope you love it!! xo, Tawnie
Sally Humeniuk
3 years ago
My husband comes home from a business trip tonight and THIS is what I’m making for the welcome home dinner. We love Chicken Shawarma and what a brilliant variation this time of year in a soup! Great pictures, too!
I love the idea of using chicken thighs for this recipe. I always find them more tender and juicy than white chicken. This looks like a great soup for a cold night.
I’ve never had shawarma seasoning before – can’t wait to try this!
This soup has ALL THE FLAVORS! YUM!
Shawarma is one of my favorite meals, I CAN’T WAIT to try this! Perfect for fall weather!
Thank you so much Lauren!
I made this tonight and we absolutely loved it! I can’t wait to eat leftovers tomorrow.
Thank you so much, I’m glad!!
oh my gosh I love chicken shawarma! I never thought to put it in soup form. Can’t wait to try!
Thank you so much Andrea!! 🙂
This soup looks delicious! I’ve been wanting to try a new chicken soup recipe and this is IT! Can’t wait to try it!
Thank you so much for stopping by, hope you love it!! xo, Tawnie
My husband comes home from a business trip tonight and THIS is what I’m making for the welcome home dinner. We love Chicken Shawarma and what a brilliant variation this time of year in a soup! Great pictures, too!
I hope you both love it, thank you so so much!!
This looks like comfort food in a bowl! Definitely trying it out this weekend!
I love such delicious soup options for my Dinner. Filling and tasty too.
I love the idea of using chicken thighs for this recipe. I always find them more tender and juicy than white chicken. This looks like a great soup for a cold night.