Ingredients

For the spice blend

• 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.

For the soup

• 3 cups of shredded roasted butterflied chicken

• 6 cups unsalted chicken broth

• 1 (14.5-ounce) can of cannellini beans, rinsed and drained

Directions

1. Put spice blend in a large saucepan. Add chicken broth to the saucepan and bring to a simmer.
   

2. Add shredded chicken and cannellini beans. Simmer until heated through, season to taste with salt, and serve.

Recipe Notes

Feel free to use any leftover chicken you have on hand for this recipe.