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To a Dutch oven or large pot, heat the olive oil over medium heat. Add the chicken and season with ½ teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4-5 minutes. Transfer to a plate and set aside.
Add the butter to the dutch oven. As soon as it starts to melt, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes. Adjust the heat as needed so that the onions turn translucent but not brown.
Stir in the ginger, Italian seasoning and turmeric. Sprinkle the flour over top and cook for another minute.
Then add the chicken stock and bring soup to a boil. Once boiling, add the pasta and reduce heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
Add the chicken back in along with the lemon juice. Taste the soup and add salt and freshly cracked pepper to taste. Serve warm by itself or with some french bread or a sandwich. For more liquid, add add more chicken broth.