In a 4-to-5-quart pot, bring the chicken, garlic, ginger, scallion whites, salt, pepper, and water to a boil.

Once boiling, reduce the heat to medium-low, allowing it to simmer uncovered. Stir occasionally to ensure even cooking for about 15 minutes until the chicken is very tender and cooked through.

While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Add chili crisp to your taste preference.

Once the chicken is cooked, remove it with tongs and set it aside on a cutting board. Add the noodles and carrot into the broth, cooking according to your noodle package's directions.

Use two forks to shred the chicken into bite-sized pieces.

When the noodles are ready, return the shredded chicken to the pot. Warm it through for a minute, then taste and adjust seasoning as necessary.

Divide the soup among bowls, topping each serving with a handful of scallion greens and a tablespoon of the soy sauce mixture. Drizzle more on top as desired!