Begin by washing and chopping the large onion, celery stalks, and carrots into bite-sized pieces. Set these aside on a cutting board.

In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, stirring frequently for about 5 minutes until it turns translucent.

Once the onion is translucent, stir in 5 minced garlic cloves, along with the minced ginger and turmeric, and cook for an additional 2 minutes.

Next, add the chopped celery and carrots to the Dutch oven, sautéing the mixture for about 5 to 7 minutes until the carrots begin to soften.

Pour in 6 cups of bone broth, toss in the bay leaf, along with salt and pepper. Stir well to combine, then increase the heat to bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot, letting it simmer for 30 minutes.

After 30 minutes, remove the lid and bring the soup back to a gentle boil. Add in the tiny noodles, cooking according to package instructions, usually about 5 to 8 minutes.

Once the noodles are cooked, shred your pre-cooked chicken and mix it into the soup, stirring well to ensure everything is heated through.

Ladle the Chicken Noodle Soup into bowls, garnishing with freshly chopped parsley. Serve it hot alongside crusty sourdough bread.