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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.
tablespoons grapeseed or other neutral oil
medium yellow onion, chopped
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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