Make the gremolata: add all the gremolata ingredients to a small bowl and set aside for 15 minutes to meld the flavors together.

In a large pot or dutch oven, add some olive oil. Add the ginger slices and cook until aromatic.

Add the leek and onion, cooking until softened, about 10 minutes. Mix in the garlic and cook for 1-2 minutes.

Add the parsnips and half of the celery, cooking for another few minutes. Sprinkle in the turmeric and season with salt and pepper, cooking for another 1-2 minutes.

Add the broth and water and bring to a light simmer. Add the chicken breast/thighs and simmer for about 20-30 minutes or until shreddable.

Remove the chicken from the pot with tongs and set aside. Shred using two forks then return the chicken to the pot with the other half of the celery. Continue simmering for another 10 minutes.

Check a parsnip to ensure it’s nicely softened. Season with salt and more pepper as needed.

If using rotisserie chicken: after bringing the broth to a boil, continue simmering for 15 minutes or until the parsnips begin to soften. Then add the shredded chicken and continue simmering for another 10 minutes.

Remove the soup from the heat and let sit for 5 minutes. If making the spring version, just before removing the soup off the heat, add the snap peas and escarole/greens of your choice. Simmer for 1-2 minutes until the greens begin to wilt and the snap peas have softened slightly.

To serve: add pasta or rice to each bowl, then ladle over the soup. Spoon a generous serving of the gremolata over top and finish each bowl with a nice crank of fresh black pepper.