Heat the stock or broth in a large saucepan over medium-high heat until simmering. Add the minced garlic and stir.

Add the chicken and cook, stirring frequently, until cooked through, about 3-4 minutes. Remove with a slotted spoon to a platter and tent with foil to keep warm.

Add the celery to the hot broth and stir until crisp-tender, about 2 minutes. Remove with a slotted spoon to the platter and keep warm.

Add snow peas to the hot broth and stir until crisp-tender, about 30 seconds. Remove with a slotted spoon to the platter and keep warm.

Add the carrots to the hot broth and stir until crisp-tender, about 3 minutes. Remove with a slotted spoon to the platter and keep warm.

Add the broccoli to the hot pot and stir until crisp-tender, about 1 minute. Remove with a slotted spoon to the platter and keep warm.

Add the noodles to the hot broth and cook until tender, about 2 minutes for fresh noodles and 3 to 4 minutes for dried noodles. Remove with a slotted spoon to the platter and keep warm.

To serve, divide the noodles and broth between 4 warmed soup bowls. Top with chicken, celery, snow peas, carrots and broccoli. Cut the eggs in half and arrange 2 halves on each bowl. Sprinkle with salt and pepper, garnish with chives and serve accompanied with soy or tamari sauce.