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Grilled Chicken & Rice Soup with Warm Spices

Prep: 15 min
Cook: 1h 15 min
Total: 1h 30 min

Ingredients

Chicken
Soup Base
  • 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
    Land Herb & Garlic blend (no salt added)

    Land Herb & Garlic blend (no salt added)

    $14.99

    Add to Cart
  • 8 cups low-sodium chicken broth, hot
  • 2 bay leaves
  • 1 teaspoon turmeric
Spice pack (in a cheesecloth or tea bag)
  • 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
Serving
  • 3 3/4 cups cooked jasmine rice (3/4 cup per serving)

Steps

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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