Rinse the chicken under cold water and pat it dry with paper towels. Cut it into pieces, separating the breast, thighs, and drumsticks. You can also use a whole chicken if preferred.

Heat a large pot over medium heat and add a splash of olive oil. Sauté the onions, carrots, and celery until they begin to soften, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Stir in the turmeric, cumin, coriander, bay leaf, salt, and pepper. Let the spices toast for a minute to release their flavors.

Add the chicken pieces to the pot and pour in the chicken broth or water, ensuring the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 45 minutes to an hour, or until the chicken is cooked through and tender.

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Once cool enough to handle, shred the meat using two forks or your fingers, discarding the bones and skin.

Return the shredded chicken to the pot and let it simmer for an additional 10-15 minutes to allow the flavors to meld together.

Ladle the golden chicken soup into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side. Squeeze a bit of lemon juice over each serving before enjoying.