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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

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.