Ingredients

• 3 quarts chicken broth (plus extra as backup)
• 2–3 chicken breasts
• Pinch of turmeric
• 1 large onion, chopped
• 6 celery sticks, chopped
• Salt to taste
• Pepper to taste
• Square pasta and bow tie noodles (4–5 handfuls total)
• Bread (French or focaccia) for serving, warmed
• Butter for bread

Steps

1. Bring chicken broth to a boil in a large pot. Add chicken breasts and a pinch of turmeric.
2. Lower heat, cover, and simmer until chicken reaches 170°F, about 30 minutes. Remove chicken from the broth and set aside.
3. Add chopped celery and onion to the broth; simmer 10–20 minutes until softened.
4. While vegetables cook, shred the chicken and season with salt and pepper.
5. Simmer the broth as long as desired—longer cooking enriches the flavor at the cost of reduced volume. Add more broth if needed to keep it soupy.
6. Bring broth back to a boil and cook pasta per package instructions. Don't add too much pasta—this is meant to be a brothy soup, not thick.
7. Stir in the shredded chicken and adjust seasoning.
8. Serve with warmed bread and butter.