Gourmet Ramen with Kelp Noodles



1 whole pastured or organic chicken

8 cups cold filtered water

1 tablespoon raw apple cider vinegar

2 tablespoons Real Salt

2 tablespoons butter, preferable grass fed

6-8 carrots, peeled and sliced

6-8 mushrooms, sliced

2-3 cloves garlic, minced

12 oz kelp noodles, rinsed (I like Sea Tangle)

1/2 teaspoon ginger powder

salt and pepper to taste

2 eggs

bunch green onions, sliced


1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots and mushrooms.  Saute until mushrooms have released their liquid and are well cooked. 

4. Measure 6 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Add garlic, kelp noodles, and ginger. Simmer soup until carrots are tender. Add salt and pepper to taste. Whisk eggs in small bowl and stir into soup. Cook for two minutes. Garnish with green onion.