Heat 2 tablespoons of olive oil or sesame oil in a large pot over medium heat. Once shimmering, add 1 diced onion and sauté for 2-3 minutes until softened.

Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.

Pour in 6 cups of chicken broth and 2 cups of water, bringing it all to a gentle simmer.

Add 3 cups of shredded chicken, 2 cups of sliced carrots, and 1 cup of sliced celery. Allow to simmer for 10-15 minutes.

Stir in 3 tablespoons of soy sauce and 2 tablespoons of rice vinegar, followed by 1 tablespoon of sesame oil.

In a separate pot, bring water to a boil and cook your preferred noodles according to package instructions.

Add the cooked noodles to the soup mixture or serve in individual bowls. Stir in greens during the last few minutes until wilted.

Ladle the soup into bowls, garnishing with fresh cilantro or green onions, a squeeze of lime juice, and sriracha if desired.