I heard David Chang talking about how his mom makes chicken soup. Sounded good, so I tried to do something similar to what he described. Just a simple, straightforward chicken soup. No complications, and not a lot of effort, but just as soothing and comfortable as you'd expect from chicken soup. You should feel free to improvise as well.
What you will need
1 whole roasted chicken
1 bunch scallions
2 cloves garlic
1 thumb of peeled ginger
2 cups (200 g) shaved cabbage
1 cup (100 g) chopped scallions
soy sauce as needed
sesame oil as needed
How to cook
After breaking down a whole roast chicken, take all of the bones and toss them in a pot with garlic, ginger and scallions. Simmer for several hours. An instant pot is faster though. Cook on high pressure for 1 hour and strain.
Take the meat from the roast chicken, remove any bones, and tear up the meat.
I like to assemble this soup as needed. Get a nice bowl and add a splash each of sesame oil and soy sauce. Pour in a few ladle fulls of chicken broth.
Add in as much chicken, cabbage and scallions as you like.