Heat the olive oil in a large stockpot over medium heat. Add the minced onion to the pot and saute until golden, around 5 minutes. Add the black pepper and turmeric to the pot and stir to combine.

Add the chicken to the pot and let brown on all sides, turning as needed, 10-12 minutes. Once browned, add the water and salt to the pot. The water should fully cover the chicken.

Add the vegetables to the pot. Bring to a boil, then let the soup cook at a boil for 10-15 minutes, skimming off any foam that rises to the surface. Carefully remove the chicken from the soup (save it for the next recipe, a delightful roasted chicken with cumin) and lower the heat so the broth is simmering.

In a frying pan over medium heat, toast the dry angel hair pasta until lightly golden. Remove from the heat and add to the simmering broth, along with the saffron. Cook for another 10 minutes, or until the pasta is cooked through. Ladle into bowls and serve.