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Chicken and Noodle Soup with Turmeric and Dill

Chicken and Noodle Soup with Turmeric and Dill

Turmeric lends golden hue and earthy spice to this herbal riff on classic chicken noodle soup.

By Diane UngerAugust 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, chopped

  • 1

    medium parsnip, peeled, halved lengthwise and thinly sliced

  • 2

    medium celery stalks, thinly sliced

  • 2

    medium carrots, peeled and thinly sliced

  • Kosher salt and ground black pepper

  • 1

    teaspoon ground turmeric

  • 1

    small bunch dill, stems and leaves finely chopped, reserved separately

  • 1

    quart low-sodium chicken broth

  • 1 ½

    pounds boneless, skinless chicken breasts

  • 3

    ounces angel hair pasta, broken into 1- to 2-inch lengths (about 2 cups)

  • 2

    tablespoons lemon juice

Step 1

In 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.

Step 2

Using tongs, transfer the chicken to a large plate. Add the pasta to the simmering broth and cook, stirring often, until the pasta is al dente, about 5 minutes. Meanwhile, cut the chicken into bite-size pieces.

Step 3

When the pasta is al dente, reduce to medium-low and add the chicken along with any accumulated juices. Cook, stirring, just until heated through, about 2 minutes. Off heat, stir in the dill leaves and lemon juice. Taste and season with salt and pepper.