Melt unsalted butter in a large Dutch oven or stockpot over medium heat. Add onions, garlic, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes.

Next add in grated ginger and ground turmeric. Saute for 1 minute.

Whisk in 2 cartons of the chicken broth, thyme, bay leaves and season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer on medium low, covered, until the chicken is cooked through, about 30-40 minutes.

Remove chicken and let cool before shredding.

Add the chicken to a large deep bowl and use a hand mixer on low speed to carefully break apart the chicken into shreds. Continue until your chicken is evenly shredded.

Stir in cooked, shredded chicken, egg noodles and remaining 1 carton of chicken broth back to pot and cook until tender, about 7-8 minutes.

Remove from heat; remove the bay leaf, stir in parsley and lemon juice.

Serve immediately.