Prep the vegetables by finely chopping the onion, mince the garlic, wash and chop the celery, and peel and chop the carrots.
In a large pot, add the olive oil over medium heat. Add the onion and cook for 1-2 minutes until just beginning to soften.
Add the garlic, cayenne, turmeric, and a big pinch of salt and pepper. Continue to cook for another 1-2 minutes.
Add in the celery and carrots and cook for another minute.
Now, add the chicken stock, water and the (uncooked) noodles. Cover and cook for 10-12 minutes so the noodles are al dente.
While that cooks, remove the chicken from the bones and shred into small pieces.
Once the noodles are al dente, add in the chicken and cook for another couple of minutes until everything is warmed. Taste and add more salt and pepper if needed.
Add the chopped parsley just before serving.