Chicken and Noodle Soup with Turmeric and Dill
Turmeric lends golden hue and earthy spice to this herbal riff on classic chicken noodle soup.
- Makes4 to 6 servings
- Cook Time45 minutes
- 4
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.
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.
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