Heat the oil in a large pot set over medium heat. Place chicken in the pot and cook until golden brown on one side, about 4 minutes. Flip, and brown on the other side, about 3 more minutes. Remove chicken from the pot, and set aside on a plate. Add onion, fennel and carrots to the pot. Cook, stirring occasionally for about 5 minutes.

Add the garlic, ginger, and turmeric and stir. When fragrant, about one minute, reduce heat. Return chicken to the pot and cover with a lid for about 5 minutes, allowing the aromatic flavors to permeate the chicken.

Add chicken stock and star anise to pot. Bring the soup to a simmer, and cook, uncovered, until chicken is tender, about 25 minutes. Remove the chicken from the soup, and set on a clean plate. Remove pot from the heat. Add noodles. Let soup sit for 15 minutes, covered.

When cool enough to handle, shred the chicken and stir it back into the soup. Season to taste with additional salt and pepper, and serve.

Adapted from Alison Roman’s Golden Chicken Broth with Turmeric and Garlic, and Chicken Soup with Toasted Garlic, Mushrooms, and Celery recipes, as featured in Dining In (Clarkson Potter. 2017)