Chicken Noodle Soup with Carrot Juice | RICARDO

Ingredients

• 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