In a large saucepan, soften the carrot, celery, and garlic with the turmeric in the oil. Season with salt and pepper. Add the broth and carrot juice and bring to a boil.
Add the spaghetti and simmer, uncovered, for about 10 minutes or until the pasta is tender. Add the chicken and parsley. Reheat and adjust the seasoning. The next day, add a little more broth if the soup has thickened.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.