Step 1

Cover the chicken breast with plastic wrap and gently pound it to an even thickness. Season all over with salt and pepper.

Step 2

Warm the olive oil in a large pot or dutch oven over medium-high heat. Once hot, add the chicken breast and sear on both sides until golden, about 2-3 minutes per side. Remove the chicken to a plate, but do not wipe the pan clean. (The chicken does not need to be cooked through)

Step 3

Add the onions to the pot along with the butter. Cook, stirring occasionally, for about 5 minutes, then add the garlic and cook for another minute.

Step 4

Add the gochujang paste and mix frequently for another minute, then add the chicken stock and water and mix everything together, then add the soy sauce.

Step 5

Add the whole chicken breast back to the pot along with the carrots.

Step 6

Simmer the chicken breast for about 15 minutes until it's completely cooked through. Remove it to a plate.

Step 7

Raise the heat of the soup to a boil and add the pasta or egg noodles. Boil per package instructions for "al dente". As the noodles cook, shred the chicken breast using two forks.

Step 8

When the noodles are ready, remove the pot from the heat and add back in the shredded chicken breast. Serve immediately, topped with the thin sliced green onion.