Chicken Shreds in Noodle Soup

Bring the water or chicken broth to a boil in a large pot over high heat. Add the chicken parts and 1 teaspoon of salt, then reduce heat to medium and simmer until the chicken is fully cooked and tender.

Remove the cooked chicken from the broth and set aside to cool slightly. Once cooled enough to handle, shred the chicken into thin, bite-sized pieces using two forks or your hands.

Strain the broth through a fine sieve to remove any impurities and return it to the pot. Bring the broth back to a gentle simmer over medium heat.

Stir the chili powder into a small bowl with 2 tablespoons of the hot broth to form a smooth paste, then add this mixture back into the pot to distribute evenly.

Add the soy sauce, scallion paste, and garlic paste to the broth and stir well to combine all seasonings. Taste and adjust salt as needed.

Bring the seasoned broth to a boil, then add the noodles and cook until tender according to package directions, stirring occasionally to prevent sticking.

Return the shredded chicken to the pot and stir gently to distribute throughout the soup. Drizzle the sesame oil over the surface and give the soup a final gentle stir.

Ladle the soup into serving bowls, ensuring each portion has broth, noodles, and chicken shreds. Serve immediately while hot.