1. Pat chicken pieces completely dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 15-20 minutes.

2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Place chicken pieces skin-side down and cook without moving for 4-5 minutes until deep golden brown. Flip and brown other side for 3-4 minutes. Remove to a plate.

3. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.

4. Add minced garlic and ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.

5. Return browned chicken and any juices to the pot. Pour in chicken broth (should just cover chicken). Add bay leaves, thyme sprigs, parsley, and additional salt and pepper to taste.

6. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cover partially and simmer for 25 minutes. Skim foam from surface occasionally.

7. Remove chicken pieces to a cutting board. Let cool for 5 minutes, then remove and discard skin and bones. Shred meat into bite-sized pieces using two forks.

8. Bring broth back to a boil. Add egg noodles and cook according to package directions (6-8 minutes) until al dente.

9. Return shredded chicken to pot. If using, stir in spinach or kale and cook for 2 minutes until wilted.

10. Remove bay leaves and herb stems. Taste and adjust seasoning. Add lemon juice if desired for brightness.

11. Ladle into bowls and garnish with fresh parsley and black pepper. Serve immediately.