Heat the olive oil in a large pot over medium heat.
Add the chicken, diced onion, and crushed garlic cloves.
Cook for about 5 minutes, stirring gently, until the chicken is lightly browned and the onion starts to soften.
Pour in the water, white wine, and lemon juice.
Stir in the sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns.
Bring the soup to a gentle simmer, then lower the heat to medium-low.
Let it cook for about 45 minutes so the flavors can develop.
Remove the garlic cloves and discard them.
Take the chicken out of the pot and place it on a cutting board.
Chop the chicken into bite-size pieces and set aside.
Add the carrots, celery, kohlrabi, rosemary, and thyme to the pot.
Lower the heat and cook for about 20 minutes, until the vegetables start to soften.
Bring the soup back to a boil.
Add the chopped chicken back to the pot along with the egg noodles, minced garlic, and grated ginger.
Remove the pot from the heat and let it sit for about 10 minutes, until the noodles are tender.
Season with salt to taste and garnish with fresh parsley before serving.
