Chicken Shawarma Soup

Chicken Shawarma Soup?  Yes please!  Milford Spice Company makes it SO easy to make with their Shawarma Spice.  It’s perfect!  And it makes a perfectly flavorful soup to enjoy all Autumn!

INGREDIENTS

2 1/2 lb Chicken thighs, boneless skinless
2 Tbsp Milford Spice Company’s Shawarma
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 1/2 cup basmati 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.

DIRECTIONS

For the Stovetop:

• 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. Milford Spice Company’s 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 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 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.

For the Instant Pot:

• 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. Milford Spice Company’s 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.

• Turn your Instant Pot to Sauté.  Once hot, heat 3 Tbsp. olive oil. Add in garlic and then the chopped onion, carrots and celery. Cook for about 4 minutes stirring frequently, until vegetables are tender and fragrant. 

• Add in the chicken and cook for about 5-6 minutes until the chicken is cooked.
  Add in the rice and stir thoroughly for about a minute.

• Turn the Instant Pot off and add 4 cups broth, 2 cups water.

• Close your Instant Pot and set the valve to sealing.  Cook on high pressure for 4 minutes.  Let pressure release naturally for 10 minutes, then release.

• Serve warm with pita bread and garnish with cilantro and a dollop of sour cream or yogurt.