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

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

While the soup simmers, prepare 8 ounces of your choice of noodles in a separate pot following the package instructions.

After the chicken and vegetables have cooked to a tender perfection, gently add the cooked noodles to the pot of soup.

Allow the soup to simmer for an additional 5 minutes over low heat, then season with salt and pepper.

Ladle the soup into bowls while it's still hot and garnish with chopped herbs like cilantro or green onions.