In a large pot, bring 3 cups of chicken bone broth to a rolling boil. If using raw chicken breast, add it now and boil for 2 minutes before reducing the heat to a gentle simmer. Allow the chicken to cook for an additional 5 minutes until no longer pink. Remove the chicken, let it cool slightly, and shred it into bite-sized pieces.

Return shredded chicken to the pot with the broth. Stir in 1 teaspoon of soy sauce and 1/4 teaspoon of salt. Let the broth simmer gently for a few minutes.

Fill another pot with water and bring it to a boil. Blanch bok choy for 1-2 minutes, then remove and set aside. In the same water, cook 200g of egg noodles according to package instructions, usually around 4-6 minutes. Drain and rinse under cold water.

In individual serving bowls, place noodles as the base. Distribute blanched vegetables and shredded chicken over the noodles. Pour the hot chicken bone broth over the top.

Garnish with freshly sliced scallions and serve immediately.