Saffron Chicken Broth with Toasted Pasta and Vegetables — Jewish Food Society

Ingredients

• 2 tablespoons olive oil
• 1 onion, peeled and minced
• ½ teaspoon ground black pepper
• 1 teaspoon turmeric
• 1 tablespoon kosher salt
• 1 (4-5 lb.) whole chicken, including giblets, patted dry
• 8-12 cups hot water
• 1 small tomato, diced
• 1 leek, halved, rinsed and thinly sliced
• 2 stalks celery, finely diced
• Handful fresh cilantro with stems
• 2 small carrots, peeled and diced
• ½ lb. angel hair pasta
• ¼ teaspoon saffron threads