To prepare the stock heat olive oil in a deep saucepan.
Add bay leaf, pepper, ginger and garlic. Saute for a minute.
Now add the chicken into the pan. Saute till the chicken turn pale white.
Add approximately 1 litre of water in the saucepan. Season with salt and pepper. Mix nicely.
Cover the saucepan with the lid. Simmer the stock over low heat till the chicken is cooked. This usually takes 20 - 30 minutes.
If you see scum on the surface, scoop it off with a ladle. Strain the broth into a large bowl using a fine strainer. Press out excess liquid from the veggies.
Transfer the chicken to a bowl and shred it into fine pieces.
To prepare the soup, heat olive oil in the same saucepan.
Add chopped onion and saute till the onion turn translucent.
Next add the chopped carrot and mushroom. Saute till the mushroom soften and turn brown in color. Keep stirring them while sauteeing.
Add soya sauce, red chilli and stir to combine.
Now add the chicken stock and once it starts boiling add the noodles. Season with salt and pepper to taste.
Once the noodles are cooked add the shredded chicken and spring onion greens.
Serve homemade Chicken Noodle Soup warm.