• In a large Dutch oven, heat the olive oil over medium heat. Once hot, add the onions, carrots, and celery. Cook, stirring intermittently, until the veggies begin to sweat and soften, about 5-7 minutes.
• Once softened, add in the garlic, ginger, salt, pepper, turmeric, garlic powder, onion powder, and thyme leaves. Cook until the spices are fragrant, about 2 minutes.
• Carefully pour in the bone broth and stir, scraping the bottom of the pot with a wooden spoon to pick up any browned bits.
• Slowly add in the chicken breasts and turn the heat to medium-high. Bring the pot up to a boil before turning the heat to medium-low and covering it with a lid. Allow the chicken to simmer for about 25-30 minutes or until it is very tender and easy to shred with a fork.
• Once the chicken has cooked, remove from the pot and transfer it to a cutting board. Allow to cool slightly before shredding the chicken with two forks. Return to the pot and bring the soup back up to a boil.
• Add in the pasta and cover with the lid. Cook over medium-high until the pasta is al dente, about 8-10 minutes, depending on the cut of your pasta.
• Remove the heat and stir in the fresh lemon juice and parsley. Taste for seasoning and adjust as necessary.

To Freeze:

• Allow the soup to cool completely before transferring to four airtight containers, making sure there is a bit of room between the soup and the lid, so it doesn’t expand and burst in the freezer. Transfer to the freezer and store for up to three months.
• Unthaw the soup in the fridge overnight and reheat over the stove the next day.
• If you are freezing the whole batch in one container and delivering to a friend or loved one, I suggest not adding the pasta ahead of time as it can soak up excess liquid the longer it is stored in the fridge or freezer. Simply make the soup up to the point of adding back in the shredded chicken, allow it to cool, and freeze. When gifting the soup, you can bring it with a box of pasta and reheating instructions.