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 the diced chicken breast, sliced ginger, minced garlic, chopped carrots, celery, and onion to the pot. Stir and let it simmer for an additional 10-15 minutes.

In a separate pot, cook the noodles according to the package instructions for about 5-8 minutes. Drain and set aside.

After the chicken and vegetables are tender, carefully add the cooked noodles to the pot and stir to combine.

Taste and season the soup with salt and pepper as needed.

Ladle the warm soup into bowls and serve hot, garnished with fresh herbs if desired.