Peel and dice the yellow onion and add to a large stock pot with minced garlic and minced ginger. Cover and cook on medium heat for 5-10 minutes, or until the onion has softened and become translucent.

Meanwhile, dice your carrots and celery into small, bite-sized pieces.

Add diced carrots and celery to the stock pot with thyme, rosemary, oregano, parsley, basil, salt, black pepper, and garlic powder. Mix to distribute spices, cover, and cook for an additional 3-5 minutes, or until the vegetables have brightened in color and the spices have become fragrant.

Add chicken broth and water to the pot, stirring gently. Add chicken breasts and submerge completely. Raise the heat to medium-high, cover, and boil for 25-30 minutes, depending on the size of your chicken.

When finished, remove chicken breasts and add dried noodles. Boil noodles for 8 minutes.

Meanwhile, use two forks to shred the chicken breasts.

Remove the pot from the heat and add shredded chicken back into the soup. Add lemon juice and stir to combine. Add or serve with chili oil if desired.