Chicken Soup with Fenugreek and Turmeric

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

4 chicken legs (thigh and drumstick; 2 to 2½ lb. total)

1 large onion, halved through root end

2 leeks, white and pale green parts only, halved, sliced into ½”-thick half-moons

1 head of garlic, halved

1 lb. Yukon Gold potatoes (3 to 4 small or about 2 medium), peeled, halved, sliced into thirds

3 medium carrots (about 6 oz.), peeled, sliced ½" thick

3 celery stalks, cut into 1" pieces

1 Tbsp. dried fenugreek leaves

1 tsp. ground turmeric

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more

1 tsp. freshly ground pepper, plus more

Directions at bonappetit.com

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