2 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. fresh grated ginger
4 cloves garlic, minced
4 cups chicken broth
4 cups water
3 cups shredded, cooked chicken
4 stalks celery, chopped
3 large carrots, diced
1 medium yellow onion, diced
Hefty amount of kosher salt
Big sprinkle black pepper
2 bay leaves
Large handful spaghetti noodles, broken into fourths
Melt butter and olive oil over medium heat in a Dutch oven. Sautee turmeric, ginger and garlic for 1-2 minutes, until fragrant. Add onions, carrots and celery and cook for an additional 4-5 minutes.
Add broth and water, scraping the bottom of the pot as you add it. Add all other ingredients except for spaghetti.
Let simmer for 15-20 minutes, until carrots are tender.
Add spaghetti and cook via package directions. Taste and add salt as necessary.