In a large saucepan combine the chicken breasts, chicken broth, ginger, garlic, scallions, 1 teaspoon salt, and 1 teaspoon pepper. Cover and bring to a simmer over medium high heat for 10 minutes.

Uncover the soup and simmer for 10 minutes.

Remove the chicken from the broth and pull into pieces. Return to the pot of simmering chicken broth.

While the chicken cooks thinly slice the snap peas. Peel the carrots and halve lengthwise then thinly slice.

Add the snap peas, carrots, and mushrooms to the soup and cook for 5 minutes.

Meanwhile, cook the soba noodles according to the package directions. Drain and keep warm.

Stir the soy sauce and lemon juice into the soup. Season with salt and pepper.

Divide the soba noodles between 4 bowls. Ladle the soup over top of the noodles and enjoy!