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Heat 2 tbsp avocado oil in a large stockpot or dutch oven over medium heat. Add garlic, onion, celery and carrots. Cook, stirring occasionally, until tender, about 5 minutes. Stir in thyme until fragrant, about 1 minute.
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Add chicken stock, zucchini, bay leaves and rosemary. Bring to a boil. Reduce heat and simmer for 10-12 minutes.
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Meanwhile, in a separate pan, cook pasta until al dente. Drain and set aside.
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To the chicken stock add, tumeric, corn, peas and grilled chicken. Stir in lemon juice and parsley, season with salt and pepper.
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Serve over pasta, with a sprinkle of parmesan cheese. Enjoy!