Preheat the grill (broiler) to medium and place the chicken under the grill for 14 minutes, or until cooked through, flipping halfway through cooking. Shred the chicken using 2 forks, then set aside.
Heat the oil in a large pan and add the carrots, garlic and kale and cook gently for 2 minutes. Add the chicken stock, soy sauce, noodles and cooked chicken breast and simmer for 5 minutes.
Divide the mixture into two serving bowls (or into cups or jars) and serve hot.