In a large pot, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt and pepper. Sear for 5-7 minutes until golden brown, then set aside.

Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for 5-8 minutes until soft and fragrant.

Return chicken to the pot, add chicken stock, bay leaves, and kohlrabi. Bring to a boil, then simmer for 30 minutes until chicken reaches 165°F.

Remove chicken, shred meat, and discard skin and bones. Return shredded chicken to the pot along with peas and cooked pasta. Simmer for 5 minutes.

In a food processor, combine herbs, lemon zest, juice, and olive oil. Pulse until smooth. Adjust seasoning with salt and pepper.

Discard bay leaves, ladle soup into bowls, garnish with herb mixture, watercress, and grated cheese. Serve warm.