Prep everything first. Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken. Measure out your broth and noodles so you can move quickly once the pot is hot.

Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery with a small pinch of salt. Cook, stirring often, for 5–6 minutes until the onion turns translucent and the vegetables start to soften.

Stir in the garlic and ginger (if using) and cook for 30–60 seconds until fragrant. Add the bay leaf and dried thyme, stirring to coat the vegetables in the herbs.

Add the chicken broth, salt, and pepper. Scrape the bottom of the pot to release any browned bits—they add flavor to the broth.

Bring the soup just to a boil, then reduce the heat to a steady simmer. Cook for 5 minutes until the carrots are starting to get tender.

Add the shredded chicken and simmer for another 2–3 minutes, just long enough to warm it through and let the flavors mingle.

Add the rice noodles straight into the simmering broth. Stir immediately so they don’t clump together. Cook according to package directions, usually about 4–6 minutes, until just tender.

Turn off the heat. Fish out the bay leaf. Stir in the lemon juice and taste the broth. Adjust with more salt, pepper, or lemon if needed.

Ladle the soup into bowls. Garnish with parsley, dill, or green onion before serving.