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