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Add oil to a large soup pot or dutch oven over medium low heat. Once the oil is heated, add onions and cook for 5 minutes, then add garlic, butternut squash, ginger, salt, pepper, and turmeric.
Add coconut milk, chicken broth and chicken breasts. Bring to a boil, then reduce to a simmer and cover. Cook until chicken breasts are done, about 20 minutes. Move chicken breasts to a stand mixer and use the paddle attachment to shred. You can also use two forks to shred the chicken.
Add chicken back to your soup pot and add in the chopped kale and lemon juice. Stir, and cook on low until kale is wilted.
In a separate pot, bring water to a boil and cook your noodles according to package instructions. Add noodles to your soup and enjoy!