Barefoot Contessa (en-US)

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2 split (1 whole) chicken breasts, skin-on, bone-in
3 tablespoons canola or vegetable oil, plus extra for the chicken
Kosher salt and freshly ground black pepper
1½ cups chopped yellow onion (1 large)
2 cups (½-inch-thick) sliced carrots, scrubbed (3 to 5 carrots)
3 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic (3 cloves)
10 cups simmering chicken stock, preferably homemade
1 tablespoon soy sauce, such as Kikkoman
1 (3-ounce) package ramen noodles (discard the flavor pack)
8 ounces baby bok choy, leaves separated, trimmed, and cleaned
6 scallions, white and green parts, trimmed and sliced diagonally

Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and shred the meat in large pieces.

Meanwhile, heat the oil in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion and sauté for 6 to 8 minutes, until tender. Add the carrots and sauté for 5 minutes. Add the ginger and garlic and sauté for one minute. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes.

Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in ½-inch-thick diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot.

To prep ahead or to freeze, make the soup up to adding the noodles, bok choy, and scallions. Reheat the soup, add the last 3 ingredients, and serve hot.

Chicken Ramen-Noodle Soup