Heat olive oil in a large soup pot over medium heat.
Add chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in garlic and cook for 30 seconds until fragrant.
Add carrots and celery, stirring well, and cook for another 3 minutes.
Pour in chicken broth and water, stirring to combine.
Add chicken breasts, thyme, parsley, black pepper, salt, bay leaf, and turmeric.
Bring the soup to a gentle boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, or until chicken is fully cooked.
Remove chicken breasts and place them in a bowl.
Shred the chicken using forks and return it to the pot.
Add high-protein noodles and cook according to package instructions, usually 7–9 minutes.
Stir in lemon juice if using and adjust seasoning as needed.
Remove bay leaf before serving.