In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add chopped onions and sauté for 3-4 minutes until they become translucent and fragrant.

Next, toss in diced carrots and celery, cooking for an additional 3 minutes until vibrant and slightly softened.

Now, stir in minced garlic, fresh turmeric, ginger, ground cumin, and black pepper, allowing the mixture to cook for about 30 seconds until fragrant.

Add bite-sized chicken pieces into the pot, followed by chicken broth and water. Increase heat to bring the mixture to a gentle simmer.

Reduce the heat to low, cover, and let it simmer for 45-60 minutes.

Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup, adding fresh lemon juice and optional ingredients if desired.

Before serving, remove the bay leaf, ladle the warm soup into bowls, and garnish with fresh herbs.