Chicken Shawarma Soup
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!
Servings 8 people
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.
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.
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
Serving: 1bowl | Calories: 353kcal | Carbohydrates: 20.8g | Protein: 32.4g