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margie
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Cook onions and garlic: Place large stockpot over medium-high heat and add olive oil. Once the oil glistens add red onion and cook until softened. Then add garlic and stir through until aroma is released.
Cook chicken: add chicken, stir to mix with the onions and cook until no longer pink on the outside.
Add the dried aromatics: add turmeric and stir into the chicken and onion mixture. Follow with oregano and add bay leaf.
Add vegetables: Then add vegetables, with slowest cooking veg going in first and stir occasionally, with around 2 minute intervals between each addition (carrots, celery, red pepper, leeks).
Add stock: pour in stock and stir the mixture. Bring to a boil. Then lower heat to simmer.
Add pasta: add pasta and simmer soup until vegetables and pasta are tender and the chicken fully cooked.
Add fresh herbs: stir in fresh herbs and simmer until wilted and darkened in colour.
Season and serve the soup: add salt, pepper and lemon or lime, taste and adjust to your preference. Ladle soup into bowls, drizzle with olive oil and sprinkle with dill fronds.