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Name: Chicken Shawarma Soup
Yield: 8 servings
Ingredients: 2 ½ lb. boneless skinless chicken thighs, cut into bite-sized pieces; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground paprika; 1 tsp ground cardamom; 1 tsp salt, plus additional to taste; ½ tsp. black pepper, plus additional to taste; ½ tsp. ground cayenne; ¼ tsp. ground cinnamon; 4 Tbsp olive oil, divided; 2 lemons, juice of; 3 cloves garlic, minced; 3 stalks celery, diced; 2 whole carrots, diced; 1 yellow onion, diced; 6 cups unsalted chicken broth; 2 cups water; 1 ½ cups wild rice; Plain Greek yogurt, for garnish; Chopped cilantro, for garnish; Pita bread, for serving

Chicken Shawarma Soup

We've turned one of our favorite Mediterranean dishes into a warm, spicy soup perfect for a cozy evening in.

Soups & Chili

Calories: 380per serving
Servings: 8people

Ingredients

2 ½ lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground paprika
1 tsp ground cardamom
1 tsp salt, plus additional to taste
½ tsp. black pepper, plus additional to taste
½ tsp. ground cayenne
¼ tsp. ground cinnamon
4 Tbsp olive oil, divided
2 lemons, juice of
3 cloves garlic, minced
3 stalks celery, diced
2 whole carrots, diced
1 yellow onion, diced
6 cups unsalted chicken broth
2 cups water
1 ½ cups wild rice
Plain Greek yogurt, for garnish
Chopped cilantro, for garnish
Pita bread, for serving

Instructions

Combine chicken with cumin, coriander, paprika, cardamom, 1 tsp. salt, ½ tsp. black pepper, cayenne, cinnamon, 3 Tbsp. olive oil and lemon juice in a zip-top bag. Let chicken marinate for at least 1 hour up to overnight.
Heat 1 Tbsp. olive oil in a large pot over medium-high heat. Add garlic, celery, carrots and onion and cook for 5 to 10 minutes or until vegetables are tender and fragrant.
Add broth, water and chicken. Bring to a boil, then simmer covered for about 20 to 30 minutes or until chicken is cooked through.
Add rice and bring back to a boil, then simmer covered for an additional 20 to 30 minutes or until rice is cooked. Add salt and black pepper to taste. Garnish with plain Greek yogurt and cilantro as desired and serve with pita bread.

Watch the Recipe

Chicken Shawarma Soup

Notes from the Kitchen

Try a swap
Try a Swap
For dairy free: Omit Greek yogurt or use a dairy free alternative.
For gluten free: Use gluten free chicken broth and omit pita bread or use a gluten free alternative.

Nutrition

Per Serving: Calories 380 Total Fat 14g Cholesterol 115mg Sodium 540mg Total Carbohydrate 28g Dietary Fiber 4g Total Sugars 3g Protein 38g Vitamin D 0% Calcium 2% Iron 15% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

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Chicken Shawarma Soup

We've turned one of our favorite Mediterranean dishes into a warm, spicy soup perfect for a cozy evening in.

Soups & Chili

Calories: 380per serving
Servings: 8people

Ingredients

2 ½ lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground paprika
1 tsp ground cardamom
1 tsp salt, plus additional to taste
½ tsp. black pepper, plus additional to taste
½ tsp. ground cayenne
¼ tsp. ground cinnamon
4 Tbsp olive oil, divided
2 lemons, juice of
3 cloves garlic, minced
3 stalks celery, diced
2 whole carrots, diced
1 yellow onion, diced
6 cups unsalted chicken broth
2 cups water
1 ½ cups wild rice
Plain Greek yogurt, for garnish
Chopped cilantro, for garnish
Pita bread, for serving

Instructions

Combine chicken with cumin, coriander, paprika, cardamom, 1 tsp. salt, ½ tsp. black pepper, cayenne, cinnamon, 3 Tbsp. olive oil and lemon juice in a zip-top bag. Let chicken marinate for at least 1 hour up to overnight.
Heat 1 Tbsp. olive oil in a large pot over medium-high heat. Add garlic, celery, carrots and onion and cook for 5 to 10 minutes or until vegetables are tender and fragrant.
Add broth, water and chicken. Bring to a boil, then simmer covered for about 20 to 30 minutes or until chicken is cooked through.
Add rice and bring back to a boil, then simmer covered for an additional 20 to 30 minutes or until rice is cooked. Add salt and black pepper to taste. Garnish with plain Greek yogurt and cilantro as desired and serve with pita bread.

Watch the Recipe

Chicken Shawarma Soup

Notes from the Kitchen

Try a swap
Try a Swap
For dairy free: Omit Greek yogurt or use a dairy free alternative.
For gluten free: Use gluten free chicken broth and omit pita bread or use a gluten free alternative.

Nutrition

Per Serving: Calories 380 Total Fat 14g Cholesterol 115mg Sodium 540mg Total Carbohydrate 28g Dietary Fiber 4g Total Sugars 3g Protein 38g Vitamin D 0% Calcium 2% Iron 15% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

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View all

All Recipes

Chicken Shawarma Soup

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Recipes You May Like

Chicken Shawarma Soup

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Recipes You May Like