Pat chicken pieces dry. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large stockpot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add 1 tbsp fresh olive oil to the pot. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.

Stir in minced garlic, grated ginger, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant, being careful not to burn the garlic.

Pour in chicken broth and water. Add the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Stir in the dried egg noodles and the cooked chicken back into the pot. Increase heat to medium and cook until noodles are tender, about 7-10 minutes, or according to package directions.

Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls. Garnish with fresh cilantro or parsley and serve with lemon wedges for an extra burst of freshness.