4.86 from 21 reviews

Chicken Shawarma Soup

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Shawarma Soup in a white bowl

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!

chicken shawarma soup in white bowls topped with sour cream and cilantro with pita bread on the site

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
seasonings for chicken shawarma marinade on a plate

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.

chicken shawarma soup being ladled out of a large blue stockpot

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.

Shawarma Soup in a white bowl
4.86 from 21 reviews

Chicken Shawarma Soup

Prep: 2 hours
Cook: 1 hour
Total: 3 hours
Servings: 8 people
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!

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.

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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19 Comments
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Jeni

Omg…delicious and SO EASY. I used shawarma seasoning from our local international market to season the broth, and added chipped spinach and cilantro. My husband and son loved it!

Karen

The directions call for sautéing garlic first, but garlic is not listed in the ingredients. Please clarify.

Emily Bruno

I’ve never had shawarma seasoning before – can’t wait to try this!

Lauren Nagel

This soup has ALL THE FLAVORS! YUM!

Lauren Grant | Zestful Kitchen

Shawarma is one of my favorite meals, I CAN’T WAIT to try this! Perfect for fall weather!

Susie

I made this tonight and we absolutely loved it! I can’t wait to eat leftovers tomorrow.

Andrea Howe

oh my gosh I love chicken shawarma! I never thought to put it in soup form. Can’t wait to try!

Patty at Spoonabilities

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!

Sally Humeniuk

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!

Jessica Formicola

This looks like comfort food in a bowl! Definitely trying it out this weekend!