Preparation

• Bring the chicken, garlic, ginger, scallion whites, salt, pepper and water to a boil in a 4- to 5-quart pot. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, 12 to 15 minutes.
• While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.
• Remove the chicken with tongs and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking time estimate on your noodles’ package directions. Use two forks to shred the chicken into bite-size pieces. Once the noodles are done, return the chicken to the pot and rewarm for about 1 minute. Taste, adjusting the seasoning if needed.
• Divide the soup between bowls. Add a handful of the reserved scallion greens, and drizzle each bowl with 1 tablespoon of the soy sauce mixture, adding more to taste.