Chicken Soup With Fenugreek and Turmeric

Add 4 chicken legs (thigh and drumstick; 2–2½ lb. total) to a large pot and pour in 12 cups water (chicken should be submerged). Cover mostly with a lid and bring to a boil over high heat, about 15 minutes.

Using a skimmer or large spoon, skim off any foam that rises to the surface. Add 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 (3–4 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, and 1 tsp. ground turmeric and mix to combine. Reduce heat to low, re-cover, leaving lid slightly askew, and simmer, stirring occasionally, until chicken is very tender and flavors have come together, about 2 hours.

Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 1 tsp. freshly ground pepper into soup. Taste and season with more salt and pepper if needed. Ladle into bowls, keeping chicken legs whole if possible.