Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika. Continue to cook, stirring, for 2 more minutes.
Pour in the broth, increase the heat to medium-high and bring to a boil.
When the soup reaches a bowl, reduce to a simmer and add in the ditalini pasta and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
Using tongs, remove the bay leaves and herb sprigs (it's okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!