Heat Oil in a large Soup Pot over Medium to Medium High Heat. Add in Onions and Carrots, cook until Onions are translucent, @ 4 minutes. Add Garlic, stir and cook for @ 1 minute. Add in Ginger and Turmeric, stir and cook for 30 seconds to 1 minute.

Add in Chicken Broth, Chicken, Thyme, Salt, and Pepper. Bring to a boil. Reduce heat to Medium Low and cook @ 25 minutes or until Chicken is cooked through.

Remove Chicken from Pot to a cutting board. Shred Chicken and return to pot. Stir in Peas and Corn and cook until heated. Stir in Juice from 1/2 Lemon. Serve.

Noodles, Rice, or other vegetables of choice could easily be added, if desired.