Step 1

Add olive oil and butter to a soup pot on medium-high heat until hot. Add chopped carrots, celery, onions, and saute until soft and fragrant, say about 3-5 minutes.

Step 2

Add Herb de Provence, chili flakes, chopped garlic, and ginger and saute for another 1 minute stirring constantly so that the garlic and ginger do not burn.

Step 3

Pour chicken stock in the mirepoix vegetable, add turmeric, salt, and black pepper to taste, and stir to combine.

Step 4

Add chicken breast pieces, partially place the lid over the pot and bring to a boil for 15-20 minutes or until the chicken breast is tender.

Step 5

Remove the chicken to a plate and shred or cut to cubes, in the meantime, add broken pasta or noodles to the chicken broth, place the lid back on the pot and cook until the pasta is aldente.

Step 6

Add the shredded chicken back into the pot, stir to combine, and check for salt and other seasoning then adjust to taste. Continue to cook for another minute or two, ladle the chicken noodle soup into a bowl and enjoy. Finish it off with freshly squeezed lemon juice for a bright kick.