Boil chicken nibblets with carrot, salt, celery, garlic and pepper for 1 hour (you can use ready made chicken stock)

Turn off the heat. Set aside, Let it cool.

Shred the chicken nibblets. Set aside.

In a smaller pot, add udon noodles, 3 tbsp shredded chicken, chinese cabbage, carrots and soup and boil until noodle is cooked. Add in suki sauce and enjoy!