Not really a full recipe, but don't be one of those big pussies who just uses noddles and stuff in chicken broth.

Have big fucking pieces of actual chicken meat in the soup, or gtfo.

How I do it.

Heat up pan, oil up pan
Insert chicken thighs sans bones and skin
brown up on both sides
add chopped garlic, ginger and chili
deglaze with soy sauce and fish sauce
add liquid (I just use water, but it will taste watery. Use a mixture of wine and stock/broth instead but watch the salt as it will be quite salty)
let bubble until the thighs are the level of doneness and consistency you want, you usually want them to be easily tearable.
boil noodles, add into a cup
add torn up chicken pieces
add liquid from the pan
serve with fresh garlic, fresh spring onion/leek, fresh coriander and thinly sliced bell peppers and carrot sticks on top