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Heat oil in a big pot or dutch oven over medium heat. Add onion, carrot, celery, garlic and ginger and saute until fragrant, about 3-4 minutes.
Lower heat to med-low and continue sauteeing until golden, 3-4 more minutes.
Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil.
Cover, and lower heat so it’s gently simmering, covered for 20 minutes. If using breasts, check at 15. Bone-in thighs may take 25-30.
Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque.
When done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.
Squeeze with lemon, taste, and adjust broth. You can add more salt if needed, or if too salty for your taste, water down with a little water.
Ladle it over cooked rice or noodles or just on its own.
Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).