In a large Dutch oven or soup pot, add the chicken stock, water, raw chicken, bay leaves, thyme, and oregano. Bring to a low boil over high heat and skim off any foam that rises to the top. Cook for 20 minutes, covered, or until chicken is cooked through. It’s important to keep this covered as much as possible, you don’t want too much liquid to evaporate.
When chicken is done, transfer it from the pot to a rimmed cutting board and let rest until cool enough to handle. Discard skin, shred meat, and de-bone. (Tip: Reserve the bones to make stock! Either store them in the freezer to deal with later, or cover the bones with water in a medium-size pot and make a quick stock now. Add aromatics, such as half an onions or leek greens, carrot, and celery.)
Bring the soup base up to medium heat and remove the bay leaves and herb sprigs. Add onion, carrot, and celery to the broth and simmer for 15 minutes.
Add ginger, tamari, and sriracha and stir. Add noodles, cover, and simmer for 8-10 minutes, according to package directions. Make sure the noodles are covered with liquid, if necessary, add more stock or water to cover them.
Add the shredded chicken, parsley and salt and pepper to the soup pot. Taste for seasoning; add more salt and pepper if necessary.