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Chicken and Noodle Soup with Turmeric and Dill
This golden-hued, herbal riff on classic chicken noodle soup is loosely based on a recipe from “Black Sea” by Caroline Eden. The turmeric lends the broth color as well as earthy notes that are echoed by the flavor of the parsnip. Breaking the angel hair into shorter lengths can send shards flying in different directions, but wrapping the pasta in a kitchen towel before snapping the strands will contain the pieces. It’s perfectly fine if the noodles end up in different lengths.
4 to 6
Servings
Tip
Don’t overcook the chicken. Because chicken breasts are lean, they easily become dry and tough if overdone. It’s best to err on the side of underdone, as returning the chicken to the hot broth after chopping will give it more heat to cook through.
45 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
-
1
medium yellow onion, chopped
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the onion, parsnip, celery, carrots and ¼ teaspoon salt; cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the turmeric and dill stems, then cook, stirring, until fragrant, about 30 seconds. Add the broth, chicken breasts and 4 cups water; bring to a boil over medium-high. Cover, reduce to medium and simmer, stirring occasionally, until the thickest parts of the breasts reach about 160°F, about 10 minutes.
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January 28, 2023
Best chicken soup I've ever had!
This chicken soup recipe is a keeper. I make it fairly often for friends who are sick at my church. Every single one has loved it and wanted the recipe.
October 5, 2022
Absolutely delicious!
I made this and Keto’d it a bit by swapping hearts of palm noodles for the pasta. It was perfect! The hearts of palm added a hint of tang and more texture than traditional pasta. I doubled the recipe which allowed us to share with our neighbors and coworkers. Everything tastes better when you share! 😊
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