Chicken noodle soup

Drizzle chicken leg quarters with olive oil, season both sides with salt and pepper and roast at 525F for 15 minutes without flipping, until golden but not cooked through.

Alternatively brown the chicken in the soup pot, in two batches, about five minutes per side.

Finely chop the onion; peel and chop the carrots; cut the celery small.

Over medium-high heat, add two to three tablespoons each of olive oil and salted butter, the vegetables and a little salt; cook until soft and golden, about 8 minutes (10 here), lowering the heat if they brown too fast.

Add four grated garlic cloves and warm through a few seconds.

Add two bay leaves and two tablespoons of dried thyme.

Add the chicken with its pan juices, rinsing the pan with about 10 cups of chicken stock; add a quarter teaspoon of turmeric and black pepper.

Bring to a boil, reduce to a simmer and cook about 20 minutes until the chicken is cooked through.

Remove the chicken and discard the bay leaves; remove the skin, shred the chicken when cooled a little and return it to the pot.

Add 8 ounces of pasta and half a teaspoon more salt, tasting the broth; cook until the pasta is done, 12 to 13 minutes.

Finely chop two scallions, the leaves of a sprig of rosemary and fresh parsley; turn off the heat and stir them into the pot.

Squeeze in the juice of half a lemon; serve with more lemon and a pinch of crushed red pepper flakes in the bowl.