Chicken Shawarma Soup

Name: Chicken Shawarma Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1½ pounds (680 g) boneless, skinless chicken breasts, patted dry, cut into ¾-inch pieces; 1 whole (150 g) medium yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 2 whole (200 g) medium carrots, peeled and diced into ½-inch pieces; ¾ cup (150 g) red lentils, rinsed; 6 cups (1440 ml) low-sodium chicken broth; 1 can (14.5 oz) (410 g) canned diced tomatoes (with juice); 1½ teaspoon (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; 1 teaspoon (2 g) smoked paprika; ½ teaspoon (1 g) ground turmeric; ¼ teaspoon (½ g) ground cinnamon; ¼ teaspoon (½ g) cayenne pepper (optional); 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 3 tablespoons (45 ml) fresh lemon juice; ¼ cup (15 g) fresh parsley, chopped (optional)

From the MyKitchenBank Kitchen

A warming, aromatic one-pot soup infused with shawarma spices, tender chicken, and fiber-rich lentils. Bright lemon juice and warm spices create a deeply satisfying Middle Eastern–inspired dish that comes together in under an hour.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: 6 servings (about 10–11 cups)

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Ingredients

6 servings

2 tablespoons (30 ml) extra-virgin olive oil
1½ pounds (680 g) boneless, skinless chicken breasts, patted dry, cut into ¾-inch pieces
1 whole (150 g) medium yellow onion, diced
4 cloves (20 g) garlic cloves, minced
2 whole (200 g) medium carrots, peeled and diced into ½-inch pieces
¾ cup (150 g) red lentils, rinsed
6 cups (1440 ml) low-sodium chicken broth
1 can (14.5 oz) (410 g) canned diced tomatoes (with juice)
1½ teaspoon (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) ground turmeric
¼ teaspoon (0.5 g) ground cinnamon
¼ teaspoon (0.5 g) cayenne pepper (optional)
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
3 tablespoons (45 ml) fresh lemon juice
¼ cup (15 g) fresh parsley, chopped (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quarts)
Cutting board
Sharp chef's knife
Wooden spoon
Instant-read thermometer (optional but recommended)

Steps

Before you start

Pat chicken dry to avoid splattering when it hits the hot pan
Have all ingredients prepped and within reach before you start cooking
Use a large pot (5–6 quart minimum) so the soup has room to simmer

1
Sear the chicken
- Heat 2 tablespoons olive oil in a large 5–6 quart pot over medium-high heat (about 2 minutes).
- Once shimmering, add the diced chicken pieces in a single layer and let them sit undisturbed for 2–3 minutes, then stir and cook for another 2–3 minutes until the exterior is lightly golden.
- The chicken does not need to be fully cooked through at this stage.
- Transfer to a plate.
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Ready when: Exterior is lightly golden but still pale inside
Tip: Don't stir too early or the chicken will steam instead of sear. Pat it very dry beforehand.
2
Build the base
- In the same pot, add the diced onion and cook over medium heat, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Keep the heat at medium so the garlic doesn't burn, which would make the soup bitter.
3
Add the spices
- Stir in the cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne (if using).
- Cook, stirring constantly, for about 1 minute until the spices become fragrant and darken slightly.
- This blooms the spices and deepens their flavor.
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Ready when: Spices are fragrant and slightly darkened
Tip: Blooming the spices in fat releases their essential oils and prevents them from tasting raw or dusty in the finished soup.
4
Return chicken and add broth
- Return the seared chicken to the pot along with any accumulated juices.
- Pour in the chicken broth and canned diced tomatoes (including their juice).
- Stir well to combine.
- Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
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Ready when: All ingredients are combined and liquid is smooth
Tip: Stir thoroughly so the spices don't settle at the bottom.
5
Add lentils and carrots, bring to a boil
- Add the rinsed red lentils and diced carrots to the pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally (about 3–4 minutes).
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Ready when: Liquid is at a rolling boil with visible bubbles breaking the surface
Tip: Red lentils break down quickly, so this soup is fast—much quicker than brown or green lentils would be.
6
Simmer until lentils and chicken are tenderOven 165°F / 75°C
- Reduce the heat to medium-low and simmer gently for 20–25 minutes, stirring occasionally.
- The lentils should break down and partially thicken the soup, the carrots should be tender, and the chicken should be cooked through (165°F/74°C if checked with a thermometer).
- The broth should taste rich and well-spiced, and the consistency should be hearty but still pourable.
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Ready when: Lentils are completely soft and partially disintegrated; carrots are fork-tender; chicken is opaque throughout and registers 165°F (74°C) internally
Tip: Stir occasionally to prevent the lentils from sticking to the bottom. If the soup thickens too much, add a splash of broth or warm water.
7
Finish with lemon juice
- Remove the pot from the heat and stir in the 3 tablespoons fresh lemon juice.
- Taste and adjust seasoning with additional salt, pepper, or a squeeze more lemon if needed.
- The soup should taste bright and balanced, with the lemon cutting through the richness of the spices.
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Ready when: Lemon juice is fully incorporated and the soup tastes bright
Tip: Always taste before serving and adjust to your preference. The lemon is essential—it prevents the soup from tasting heavy.
8
Serve with garnish
- Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
- Serve hot, optionally with warm pita bread or crusty bread for dipping.
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Ready when: Soup is steaming and ready to eat
Tip: Fresh parsley adds color and a fresh herbal note that complements the warm spices beautifully.

Good to know

Tips

Red lentils disintegrate as they cook, naturally thickening the soup. If your soup is too thick, thin it with warm broth or water; if too thin, simmer uncovered for a few extra minutes.
For deeper flavor, toast the whole cumin and coriander seeds in a dry pan for 30 seconds, then grind them just before using instead of pre-ground spices.
This soup is versatile: add diced bell peppers, spinach, or chickpeas in the last 5 minutes of simmering. Extra vegetables can be added without changing the cook time significantly.
Serve with yogurt, tahini drizzle, or crispy fried onions on the side for garnish and extra texture.

Make ahead

Prepare and chop all vegetables and measure spices up to 8 hours ahead. Store in airtight containers in the refrigerator. The finished soup tastes even better the next day as the spices meld; make it a day ahead if you have time.

Storage & reheating

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently over medium heat on the stovetop, stirring occasionally, or in a microwave-safe bowl at 50% power for 3–4 minutes. Freezer: Cool completely, then transfer to freezer-safe containers or bags (leave ½-inch headspace). Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as described above. The lentils may become slightly softer upon thawing, but the soup will remain flavorful.

Substitutions

red lentils → Yellow split peas (same amount) or brown/green lentils (increase cooking time to 30–35 minutes). Red lentils break down quickly and thicken the soup naturally. Yellow split peas behave similarly. Brown or green lentils will hold their shape and require longer cooking, resulting in a brothier soup.
boneless, skinless chicken breasts → Diced boneless, skinless chicken thighs (same weight), or 1½ cups cooked shredded chicken. Thighs are darker meat that stays juicier and more flavorful in long simmering; cook time remains the same. Pre-cooked chicken should be added in the last 5 minutes just to heat through.
fresh lemon juice → Lime juice or white wine vinegar (use same amount). Both provide bright acidity and work well with the Middle Eastern spice profile. Vinegar is slightly more aggressive, so taste first before adding all of it.
low-sodium chicken broth → Vegetable broth (same amount). This makes the soup vegetarian. Use vegetable broth of good quality so the soup still tastes rich. You may want to add an extra ½ teaspoon of salt to compensate.