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Photo of Middle Eastern style chicken, cracked wheat and parsley soup by WW

Middle Eastern style chicken, cracked wheat and parsley soup

3 - 4
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
You can't go past a classic chicken soup on a cold night. Our healthy version is filled with cracked wheat, a pinch of allspice and fresh parsley.


Brown onion

1 medium, finely chopped


2 large, diced

Skinless chicken thigh

360 g, (Buy 400g) fat trimmed, cut into 1cm pieces

Ground all spice

1 tsp

Chicken stock powder

2 tsp


2 medium, cut into 1cm pieces


cup(s), (60g)

Fresh flat-leaf parsley

¼ cup(s), chopped, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, and carrot, stirring, for 4 minutes or until onion has softened. Increase heat to high. Add chicken and cook, stirring, for 3-4 minutes or until browned. Add allspice and cook, stirring, for 1 minute or until fragrant.
  2. Add stock powder, zucchini, burghul and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Sprinkle with black pepper and parsley to serve.


SERVING SUGGESTION: Wholegrain bread. TIPS: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop. You can use ground cinnamon instead of allspice. Add it: 2 tsp finely grated lemon rind with allspice in Step 1. Swap it: Burghul for ⅓ cup (65g) wholemeal couscous.