- 1 4-pound chicken
- 2 medium onions, unpeeled, cut in quarters
- 2 heads of garlic, cut in half crosswise
- 1 piece of ginger (4 inches, unpeeled, sliced thinly)
- 1 tablespoon of ground turmeric
- 3 bay leaves
- 2 teaspoons of black peppercorns
- 2 teaspoons of coriander seeds
- 4 medium carrots, peeled, cut into half-inch pieces
- your choice of noodles
- scallions, thinly slices
- salt and pepper
To make the stock, add the chicken, onions, ginger, bay leaves, coriander seeds, peppercorns, a few generous pinches of salt, and turmeric, and cover with water. Place the pan on the stove over medium heat and bring to a boil before lowering it to a gentle simmer. Let everything cook for about 35 minutes.
Take the chicken out, de-skin, and de-bone after it has cooled a little. Throw the skin out, set the meat aside, and add the bones and carcass back to the stock.
Leave everything to boil until it reduces to about half or a third of its initial volume, and season with salt if needed. Once reduced in volume, drain out the solids from the stock and discard the solids. To the stock, add the carrots and bring to a gentle simmer, cooking the carrots until they are tender.
Shred or cut your chicken, then add it to the pot and cook until it is heated through. Season the stock with salt and pepper if needed!
Boil your noodles separately, then serve them together with the broth and top with scallions.