Start by bringing the chicken broth and water to a boil in a large pot.

Once it's bubbling away, add in the salt and chicken breasts. Cover the pot and let it simmer over low to medium heat for about 30 to 35 minutes until the chicken is cooked through.

Once the chicken is done, take it out of the pot and let it cool down a bit. Then, shred the meat from the bone and set it aside. Don't toss out that flavorful broth – we'll be using it later!

While the chicken is cooling, get your veggies ready. Slice the carrot into thin strips (julienne), chop up the Napa cabbage, and dice the scallions. Set them aside for now.

Next up, cook your fresh noodles. Boil 4 cups of water in a separate pot and add in the noodles. Let them cook for about 3 minutes until they're nice and tender. Once done, drain them and arrange them in serving bowls.

Now it's time to assemble your soup bowls. Top the noodles with the shredded chicken, julienne carrot, chopped cabbage, and slices of boiled eggs.

Pour the broth over everything in the bowl. Sprinkle on some scallions and that fragrant toasted garlic.

For an extra burst of flavor, serve your soup with a condiment made of patis (fish sauce) and calamansi.