1 carrot, peeled and cut into small dice

1 celery stalk, cut into small dice

1 garlic clove, chopped

1/2 teaspoon ground turmeric

1 tbsp (15 ml) olive oil

5 cups (1.25 litres) chicken broth

2 cups (500 ml) carrot juice

2/3 cup (90 g) crushed whole-wheat spaghetti

1 1/2 cups (255 g) cooked chicken, diced

1 tbsp flat-leaf parsley, finely chopped

In a large pot, soften the carrot, celery and garlic with the turmeric in the oil. Season with salt and pepper. Add the broth and carrot juice and bring to a boil.

Add the spaghetti and simmer, uncovered, for 10 minutes or until the pasta is al dente. Add the chicken and parsley. Reheat and adjust the seasoning. The next day, add a little more broth if the soup has thickened.

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