- 1 (3 1/2–4-pound) Whole Chicken
- 2 medium onions, unpeeled, quartered
- 2 heads of garlic, halved crosswise
- 1 (4-inch) piece ginger, unpeeled, thinly sliced
- 3 dried bay leaves
- 1 tablespoon ground turmeric
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- Kosher salt
- 12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal
- 8 ounces dried udon noodles
- Scallions, very thinly sliced
- Chili oil (for serving)
Simmer your soup, reserving the meat
Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 30–35 minutes.
Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside.
Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.
Strain and add carrots
Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
Cook noodles separately
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.
To serve
Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.
