Fill your pot with 7-10 cups of water.
Add in your chicken bones or chicken breast, onion, and seasonings.
Bring to a boil on medium heat.
You can remove any soup scum at this point and let the soup simmer for approximately 30 minutes.
Remove the cooked meat and shred it into small pieces and place it on a plate for later use. You can put the bones back into the soup and let it simmer for another 30 minutes on low heat.
In a separate pot boil your noodles as directed on the packaging.
While the noodles cook, boil two eggs for about 3 or 4 minutes.
Slice the carrots and cabbage into thin strips and distribute them evenly in your serving bowls.
Once the soup is ready, place the cooked noodles, and shredded chicken into serving bowls, and pour hot soup over them.
Now slice the egg into quarters and add to each bowl.
Add garlic chips, the spring onion, and patis.