Peel and finely chop the ginger and garlic. Pour the stock into a pan along with the ginger, garlic and bay leaf. Bring the stock to the boil, then reduce the heat. Peel and thinly slice the carrots, cut the leek into thin rings. Add the vegetables and chicken breasts to the stock, cover and simmer over a medium heat for approx. 10 mins. Remove the chicken.
Pull apart the chicken using two forks, return to the stock along with the noodles, simmer for approx. 6 mins. Cut the cheese into cubes, add with the lemon juice, season.