Thinly slice the carrots and celery; finely chop the onion, jalapenos, and garlic; and grate the ginger.
Add all the prepared veggies and olive oil to a large stock pot over medium high heat.
Lightly sauté for about 5 minutes or until tender and aromatic.
Deglaze the pan with with wine, making sure to scrape up any browned bits on the bottom of the pan. Then add in the vegetable stock and reduce the heat to medium.
Add in the shredded chicken, thyme, sage, bay leaves, salt, and pepper and bring the soup to a simmer. Note: If using raw chicken, simmer until the chicken is fully cooked through (10-15 minutes). Then remove and shred.
Add in the noodles and simmer until tender, 8-10 minutes.
Stir in the lemon juice, taste and adjust seasonings if desired.
Serve immediately!
Notes
Since the noodles will absorb the broth, I suggest straining out the broth to store separately! Then just combining again before reheating! This is the easiest way to prevent soggy, bloated noodles! Store in the fridge for up to 5 days. This chicken soup also freezes great! But if freezing, I recommend waiting to add the noodles. Simply portion out the soup you want to freeze. Then add the noodles to the portion you're planning to eat immediately.