Bring the chicken broth to a simmer in a Dutch oven over medium-high heat and add the chicken, carrots, celery, onion, garlic, ginger, turmeric, dried thyme, and black pepper. Simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are slightly tender (steam and active bubbling in the pot).

Remove the chicken from the pot and shred it with a fork or hands, then return the shredded chicken to the broth. Stir until evenly distributed (you should see chicken strands throughout the golden-orange liquid).

Add the sliced mushrooms to the soup and simmer for 5 minutes. Cook until the mushrooms are tender and you can smell their aroma (bubbles around the mushroom edges).

Add the egg noodles to the pot and cook for 6-8 minutes, stirring occasionally, until tender. Watch for the noodles to soften and bloom slightly in the broth (bubbling with noodles suspended).

Stir in the chopped kale or spinach and lemon juice, then cook for 3 minutes until the greens are wilted. Keep the soup at a gentle simmer and look for the leaves to turn deep green and glossy (steam rising quickly).

Season the soup with salt to taste and serve hot with fresh parsley and lemon wedges. The final bowl should look bright and vibrant with visible greens, noodles, and chicken strands.