Turmeric Chicken Pasta Soup

Sure, we probably had you at “chicken” and “pasta,” but it’s the turmeric that really puts this recipe over the top.

A mainstay in South Asian and Middle Eastern cuisine, this mustard-coloured spice adds an earthy kick to your everyday chicken noodle soul food.

• 12 cups chicken stock
• 1 tsp fresh turmeric, grated
• ½ tsp pepper
• ½ tsp kosher salt
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 1 cup frozen peas
• 1 ¼ cups cooked pasta, any variety
• 1 cup cooked chicken, shredded

INSTRUCTIONS

1. In a large stock pot bring the homemade chicken stock to a boil.
2. Lower the heat to a simmer and add the turmeric, pepper, salt, carrots, and celery.
3. Cook for 5–10 minutes until the carrots are fork tender.
4. Add the cooked pasta, peas, and chicken and warm through. Serve with homemade croutons and fresh parsley.