Cook pasta according to package directions. Drain and set aside.

In large stockpot or Dutch oven, heat olive oil on medium heat. Sauté onion, garlic, ginger, carrots and celery until soft, about 5 minutes.

To stockpot turned to low heat, add chicken broth, chicken thighs, turmeric, thyme, rosemary, salt and pepper. Cook about 30 mins or until chicken is cooked through.

Using tongs, remove chicken and shred it. Return chicken to soup and cook another 15 minutes.

To soup in pot, mix in cooked pasta, or divide it between each bowl and ladle in soup.

Refrigerate leftovers in airtight container. Freeze soup without noodles up to 1 month.