Grilled Chicken & Rice Soup with Warm Spices

Ingredients

• 2 lbs boneless, skinless chicken thighs, fat trimmed
• 1 tbsp The Fit Cook Land Seasoning
• pinch of salt
• 1 tbsp olive oil
• 1 medium white or yellow onion, chunky dice
• 2 medium carrots, chunky dice
• 3 celery stalks, chunky dice
• 1 tablespoon The Fit Cook Land Seasoning
• 8 cups low-sodium chicken broth, hot
• 2 bay leaves
• 1 teaspoon turmeric
• 4 cardamom pods
• 1 tsp ground cardamom
• 1 teaspoon fennel seeds
• 1 tsp ground fennel
• 1 cinnamon stick
• 1/2 tsp cinnamon
• 1 star anise
• 2 tablespoons arrowroot powder
• 3 tablespoons water
• 3 3/4 cups cooked jasmine rice (3/4 cup per serving)

Instructions

1. 1

   Season chicken thighs with Land seasoning and a pinch of salt. Add a light splash of olive oil to a Dutch oven over medium-high heat. Sear chicken for 4–6 minutes on one side until edges are golden and the chicken lifts easily from the bottom. The top will be crispy but not fully cooked through—that’s okay. Set aside and repeat with the remaining chicken. Remove chicken and slice into slivers. Set aside.

2. 2

   Reduce heat to low-medium. Add onion, carrot, and celery. Sauté for about 5 minutes until onions have seared edges. Add 1 tablespoon Land seasoning and bloom for 1 minute. Add 8 cups hot broth and bring to a simmer. Add bay leaves and turmeric.

3. 3

   Make a spice pack by placing cardamom, fennel seeds, cinnamon stick, and star anise in cheesecloth or a tea bag. Lightly crack the bag with a pestle or skillet bottom to release the fragrance. Once boiling, add chicken pieces and spice bag. Reduce heat to a gentle simmer, cover, and simmer for at least 20 minutes. For a richer, more concentrated soup, simmer on low for 1 hour until reduced to about 6 cups.

4. 4

   Mix arrowroot with water to create a slurry. Slowly stir into the soup to thicken to your preference. Remove bay leaves and spice bag. Season to taste.

5. 5

   Add ¾ cup cooked jasmine rice to each bowl. Ladle soup over the rice and enjoy while hot.