In a large pot, pour in 6 cups of chicken broth and bring it to a gentle simmer over medium heat.

Once the broth is simmering, add 1 pound of diced chicken breast, 1 tablespoon of sliced fresh ginger, 4 minced garlic cloves, 2 chopped carrots, 2 sliced celery stalks, and 1 diced onion. Stir well.

Cover the pot and let the soup simmer for 15 to 20 minutes on medium-low heat.

While the soup simmers, cook 8 ounces of noodles in a separate pot according to the package instructions.

After the noodles are cooked, add them to the soup pot and stir gently.

Once everything is warmed through, taste the soup and season with salt and pepper as needed.

Ladle your warm soup into bowls and garnish with fresh herbs if desired.