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SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.
SIMMER: When the soup reaches a simmer, lower the heat to medium and add the egg noodles. Cook noodles 2 minutes less than package directions. Noodles should be al-dente. Stir in chicken and heat it through, about 1-2 minutes. Add more broth or a splash of water if you prefer a soupier soup.
FINISH: Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley. Taste and adjust with additional salt and pepper. Serve warm.