A light and comforting soup made with tender vegetables, cooked chicken, egg noodles, and a gently spiced golden broth.

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 medium celery stalks, thinly sliced

3 medium carrots, diced

2 teaspoons kosher salt

3/4 teaspoon turmeric powder

1/2 teaspoon ground black pepper

8 cups chicken broth

2 cups water

8 sprigs fresh thyme

4 ounces extra-wide egg noodles

3/4 pound cooked chicken breast, cubed

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1. Prepare vegetables and measure all ingredients.

2. Heat olive oil in a large pot over medium-high heat.

3. Add onion, celery, carrots, salt, turmeric, and pepper. Cook until softened.

4. Pour in broth and water, then add thyme. Bring to a boil.

5. Add noodles and chicken, cover, and cook until noodles are tender.

6. Remove thyme, adjust seasoning, and serve warm.

Use low-sodium broth if preferred. Noodles may absorb liquid as the soup sits; add extra broth when reheating.