Garlic Chicken Broth with Buckwheat Ramen Noodles
- 1 whole chicken (about 4 pounds)
- 1 onion, unpeeled and halved
- 2 carrots
- Several sprigs fresh herbs, whatever you have on hand - parsley and thyme nice
- 20 cloves garlic
- 1 tablespoon black peppercorns
- 2 inches fresh ginger, chopped
- Sea salt
- 10 ounces Buckwheat Ramen Noodles
- Juice of one lime
- 2 scallions finely slice
Rinse chicken and place in a large stock pot. Fill pot with enough water to cover chicken by several inches. Add onion, carrots, fresh herbs, garlic, peppercorns and ginger. Set over high heat. Bring liquid to a boil, reduce heat and let simmer about 1 hour. Remove chicken from liquid. Let stand until cool enough to handle and then remove meat from bones. Reserve meat for another use (think pot pie) and return carcass to stock pot. Continue simmering about one more hour.
Strain liquid and discard solids. You will now have more broth than you might need for soup. Ladle out 4 healthy portions and reserve remaining broth for another day. Prepare ramen noodles according to package instructions - usually they are boiled for a minute or two. Season broth with sea salt and lime juice. Plunge hot noodles into broth, stir in scallions and serve - piping hot.