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
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Chicken Shawarma Soup
Equipment
- Large stock pot
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.
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
- 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
