Wash and chop all vegetables: dice the onion, mince the garlic, chop the celery and carrots, and finely mince the fresh ginger and turmeric. Gather parsley, separating stems from leaves.

In a Dutch oven, heat extra virgin olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant.

Add minced garlic, ginger, and turmeric to the pot. Sauté for additional 2-3 minutes to allow spices to become fragrant.

Stir in parsley stems and chopped celery, sauté until celery softens, about 4-5 minutes.

Add chopped carrots and continue cooking for another 5-7 minutes, stirring occasionally.

Pour in bone broth, add bay leaf, salt, and pepper. Increase heat and bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 30 minutes.

Remove lid and bring back to a boil. Stir in tiny noodles and cook according to package instructions, about 7-10 minutes.

Add previously cooked chicken and heat through for an additional 2-3 minutes. Adjust seasoning if necessary.

Ladle soup into bowls, garnishing with fresh parsley leaves. Serve with crusty sourdough or whole grain bread.