ounces carrots (about 4 medium), peeled, minimize into ½-inch items on a diagonal
ounces dried udon noodles
Scallions, very thinly sliced
Chili oil (for serving)
Place rooster, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several other pinches of salt in a big pot. Pour in chilly water to cowl and produce to a boil over medium warmth. Cut back warmth and gently simmer till an instant-read thermometer inserted into the thickest a part of breast registers 155°, 30–35 minutes. Switch rooster to a plate and let cool barely; hold inventory simmering. Take away pores and skin from rooster; discard. Pull meat from bones and shred into bite-size items; put aside. Return bones and carcass to inventory. Improve warmth and produce inventory to a boil; prepare dinner till lowered by about one-third, 15–20 minutes. Season with extra salt if wanted.
Pressure inventory into a big saucepan; discard solids. Add carrots, deliver to a simmer, and prepare dinner till carrots are tender, about 5 minutes.
In the meantime, prepare dinner noodles in a big pot of boiling salted water, stirring often, till al dente; drain and rinse underneath chilly water to cease cooking.
Divide noodles amongst bowls. Add shredded rooster meat to inventory and prepare dinner simply till heated by means of; season inventory with extra salt if wanted. Ladle over noodles. High soup with scallions and drizzle with chili oil.