Simply simmering a spice blend into store-bought chicken broth instantly turns it into a deeply flavorful soup. A mix of canned white beans and shredded leftover roast chicken makes this a hearty one-pot meal that comes together in minutes. If you have unseasoned homemade chicken stock on hand, definitely use it here.
Soup
4
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
3⁄4 teaspoon cumin seeds (2 grams)
1⁄4 teaspoon black peppercorns, preferably Tellicherry (1 gram)
2 teaspoons ground turmeric (2 grams)
1 teaspoon amchoor (2 grams)
Finely grind the cumin and peppercorns together and immediately mix with the turmeric and amchoor. Or mix 3⁄4 teaspoon pre-ground cumin and 1⁄4 teaspoon pre-ground black pepper with the turmeric and amchoor.
3 cups of shredded roasted butterflied chicken
6 cups unsalted chicken broth
1 (14.5-ounce) can of cannellini beans, rinsed and drained
Put spice blend in a large saucepan. Add chicken broth to the saucepan and bring to a simmer.
Add shredded chicken and cannellini beans. Simmer until heated through, season to taste with salt, and serve.
Here's the roasted butterflied chicken recipe but feel free to use any leftover chicken you have on hand for this recipe.
If you are already a La Boite collector, Curcumade or Bombay would also work well in this recipe.
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
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