Season chicken breasts generously with salt and freshly ground black pepper. Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil and sear chicken breasts for 4-5 minutes per side, until they've developed a golden crust (they don't need to be cooked all the way through - they're going to finish cooking in the soup!) Place chicken breasts on a plate and set aside.

Add onion, garlic, ginger, ¼ teaspoon of the salt, the tumeric, and pepper and sauté for 2-3 minutes, stirring frequently. Add the carrots, celery, another ¼ teaspoon of the salt, and continue to sauté for another 2-3 minutes.

To the pot, add the chicken broth, bay leaves, allspice, thyme, rosemary, and the seared chicken (with its juices). Cover, raise heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer, covered for 30 minutes.

To finish, add the lemon juice, and the remaining ½ teaspoon of salt (or to taste) to the soup. Season to taste with freshly cracked black pepper as well. Remove the chicken from the pot and let cool for a few minutes before chopping or shredding it. Discard the bay leaves, allspice, and thyme and rosemary sprigs. Add the chopped/shredded chicken back into the pot along with a tablespoon or so of chopped parsley and a handful of chopped scallions. Portion into bowls and add a few scoops of cooked pasta. Serve with extra parsley, scallions, fresh thyme leaves.