Add onion, garlic, ginger, turmeric, and pepper to saucepan or stock pot and sauté for 2-3 minutes, stirring frequently. Add the carrots and celery, season with salt and pepper, and continue to sauté for another 2-3 minutes.

To the pot, add the chicken stock, bay leaves, allspice, thyme, and rosemary. Cover, raise heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer, covered for 15 minutes.

Discard the bay leaves, allspice, and thyme and rosemary sprigs.

Add the chicken to the pot and simmer for an additional 5 minutes.

To finish, add the lemon juice and season the soup to taste with salt & freshly cracked black pepper.

Portion into bowls and add cooked egg noodles, if desired.