Place the shitake mushrooms in 1½ cups of boiling water, let them soak while you prepare the rest of the ingredients.
Heat the oil in a medium-size soup pot over med-low heat. When the oil is hot, add the chicken and cover the pot. Cook for 10 minutes, turning once or twice. The object is to steam the chicken not to brown it; you want to get rid of the pink colour.
In the meantime, strain the mushrooms, reserve the liquid and slice the mushrooms into thin slices (getting rid of the woody stems).
Stir in the leeks, ginger, turmeric and sliced mushrooms to the soup pot with the chicken. Cover the pot and cook until the leeks begin to soften about 5 minutes.
Add the bone broth, water, mushroom liquid, coconut aminos, and apple cider vinegar. Bring to a vigorous simmer over high heat. Lower the heat, maintain a gentle simmer and cook uncovered for 45 minutes.
The chicken should be very tender and falling off the bone. Remove the chicken and set it aside.
In the meantime, bring a large pot of salted water to a boil and cook the noodles according to package directions, rinse in cold water, set aside.
Remove the chicken meat from the bones, chop it up and put it back in the pot with the soup. Taste for salt and pepper.
Stir the noodles into the soup.
Serve in bowls with green onions sprinkled on top.