1-First, heat 2 tablespoons of olive oil in a large pot over medium heat, then season the 1 pound of boneless skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; sear them for 2-3 minutes per side until lightly browned, and remove from the pot.

2-Next, without cleaning the pot, sauté the 3 chopped celery stalks, 2 chopped carrots, and 1 diced yellow onion for 3-4 minutes until aromatic, making sure to scrape up any chicken bits for extra flavor.

3-Return the chicken to the pot, then add 2 sprigs fresh rosemary (or 1 teaspoon dried), 3 sprigs fresh thyme (or 1 teaspoon dried), 4 cloves minced garlic, 1 tablespoon freshly grated ginger (or 1/2 teaspoon dried powdered ginger), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon turmeric, an additional 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook for another minute to blend the flavors.

4-Pour in 6 cups of chicken broth, bring it to a boil, then reduce to a simmer for 20 minutes, allowing the ingredients to meld.

5-Add 1/2 cup dry mini pasta shells during the last 10 minutes of cooking, stirring occasionally to prevent sticking.

6-Finally, remove the chicken to shred it, then stir it back into the soup along with 1/4 cup fresh chopped parsley (or 2 teaspoons dried) before serving hot.