• 1 tablespoon butter
• 4-6 cloves garlic - minced
• 1 small onion - finely chopped
• 3 medium diced carrots should equal about 1 ¼ cup
• 3 stalks celery - finely chopped
• ¼ cup finely chopped parsley
• zest from ½ lemon
• juice from ½-1 lemon I used a full lemon, if you are sensitive to lemon flavor use ½ lmeon
• 2-3 teaspoons salt I used 2 teaspoons but adjust to your saltiness preference
• black pepper to taste
• 1 teaspoon dried thyme
• 2 teaspoons turmeric
• 2 teaspoons fresh ground ginger
• 1-1.25 lb skinless + boneless chicken breast 2-3 breasts depending on size. I recommend pasture raised.
• 6 cups bone broth or chicken broth
• 1-2 cups water - adjust to how thick you want the soup*
• ~6-7 ounce cooked pasta (make sure it is cooked in heavily salted water) I used half of a 13.5 oz bag

Other optional toppings

• shredded parmesan
• drizzle of olive oil