Step 1

Heat olive oil in a large Dutch oven or pot on the stove. Add chicken breasts, seasoning with salt & pepper and searing for 2-3 minutes each side until lightly browned, then remove from heat. Without wiping pot clean, add celery, carrots, onions, sauteeing for 3-4 minutes until fragrant and scraping up any chicken bits from the bottom of the pot as you go.

Step 2

Add chicken back to pot, along with rosemary, thyme, garlic, ginger, lemon juice, lemon zest, bay leaf, turmeric and salt & pepper, cooking another minute until fragrant.

Step 3

Pour in chicken broth, bringing to a boil and simmering for 20 minutes. Add pasta in the last 10 minutes of cooking time, stirring occasionally until pasta is cooked through.

Step 4

Remove chicken from broth and shred with two forks, then add back to pot. Stir in fresh parsley, then serve and enjoy!