Turn that pale and boiled chicken into an amazing meal for another night.
Growing up we called chicken that was used to flavor the chicken soup, “chicken of the sea.” My mother would never serve it. She knew all of my siblings wouldn’t touch it. Chicken of the sea was not for us. But then the kids grew up, married and I heard back that one of my sisters-in-law created a “recipe” from the chicken soup and… gasp… my brother actually loves it.
If she was able to convert my brother, I had to hear what she does.
She told me, “I literally fry onions, add shredded chicken, salt, pepper, and shawarma spice, and serve it in a pita with chummus.”
However, since she knows I appreciate a formal recipe, she followed up a little later with ingredients and quantities. When we made it for the shoot we couldn’t believe how a simple idea could work so well. Thanks Bruchie for this brilliant suggestion. We’re sure lots of families will appreciate this hack as much as we did.
Don’t have enough chicken from one batch of soup? After shredding your chicken, freeze it in Ziploc bags. Once you have a few bags you can make a full recipe for dinner.
Combine onion, shredded chicken, and spices.
Stuff into pitas with chummus. Serve with fries alongside or whatever else you like to have with your shawarma sandwiches!
- 1 large onion, diced and sautéed until golden
- 4 cups shredded cooked chicken (from chicken soup)
- 3 tsp shawarma spice
- ¼ tsp black pepper
- Salt, to taste
- Pita bread
- Fries, etc.
- Combine onion, shredded chicken, and spices. Stuff into pitas with chummus.
- Serve with fries alongside or whatever else you like to have with your shawarma sandwiches!
Use store-bought chummus or whip up our favorite chummus recipe in minutes. Those french fries we’re recommending as a side? They are shoestring fries made using our “Secret to the Best Frozen Fries” hack.