Heat olive oil in a large stockpot over medium heat.

Add onion, carrots, and celery, sautéing for 6 to 8 minutes until vegetables begin to soften.

Add the minced ginger, garlic, and turmeric; stir constantly for 60 seconds until highly fragrant.

Pour in the chicken bone broth and add the whole chicken breasts.

Bring the liquid to a boil, then reduce heat to low and simmer for 20 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.

Remove the chicken from the pot and shred using two forks.

Return the shredded chicken to the pot and add the egg noodles.

Simmer for 8 to 10 minutes or until the noodles are tender.

Stir in the fresh spinach, parsley, and lemon juice; cook for 1 to 2 minutes until the spinach is wilted.

Adjust seasoning with salt and black pepper and serve hot.