• 4 cups water  or chicken broth
• 100 g chicken breast, boneless (or more)
• 1 small white onion – cut into chunks
• 1/4 tsp chili flakes
• 1/8 teaspoon ground black pepper
• 1 chicken broth cube OR 2 tbsp chicken powder
• 1/2 – 3/4 tsp salt ONLY if you are not using chicken broth cube or powder
• 100g thin egg noodles, cooked according to package instructions
• 1-2 stalk spring onions, chopped
• 1/4 tsp toasted or dried garlic
• 1/4 cup carrot, cut into thin strips
• 1/2 cup shredded cabbage or brussels sprout
• 3 hard-boiled egg

Important Note:

• If using broth cubes or chicken powder: The easiest and balanced way to season this soup is to use chicken cubes or chicken powder soup. You can buy both at any asian grocery. You can also get the chicken powder soup in the bulk section of the grocery. They are already perfectly seasoned and all you have to do is to add it to the broth. If you are using any of these two, you may not even need other seasoning in the recipe, so adjust as needed. The seasoning required depends on how salty and seasoned the soup powder or cubes you are using.
• if NOT using broth cubes or chicken powder: Season soup with salt and pepper. It is also recommended to use 100% chicken broth for better flavor.