My shopping cart
Your cart is currently empty.Continue Shopping
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.
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.