Prepare the chicken: If not using pre-cooked chicken, remove any giblets from chicken cavity as well as any excess fat. Place in a large stockpot and add cold water to almost cover. Add a heaping teaspoon of salt, cover and over medium-high heat bring to a simmer. Reduce heat to maintain a low simmer and watch carefully to be sure it doesn’t reach a rolling boil. Simmer about one hour, or until juices run clear when pierced with a knife.

Prep the veggies and ramen: While the chicken is cooking, chop and slice the veggies and set aside. Using the heel of your hand, crush the unopened packages of ramen into small pieces. Open the packages, remove the seasoning packets, and set aside.

Cook the ramen noodles: When chicken is done, remove from the stockpot using two forks. Place it on a plate or a cutting board with a groove to catch juices, and set aside to cool. Bring the chicken cooking liquid to a hard boil, and add the ramen noodle packets. Cook according to package directions. Drain in a fine-mesh strainer, and add drained noodles back to the pot. Sprinkle the seasoning packets over noodles, and stir and toss to combine.

Cook the veggies: In a separate 12-inch skillet, heat 1 tablespoon oil over medium heat. Add the prepared onion, bell pepper and carrots and sauté about 5 minutes or until onion is translucent, bell pepper is crisp-tender and carrots are starting to caramelize. Add the mixture to the ramen noodles in the stockpot, and stir to combine.

Cook the broccoli: In the same skillet, add another tablespoon oil and add the prepared broccoli. Sauté about 3 or 4 minutes over medium heat, just until broccoli starts to brown a little. Add a half cup of water, cover with a lid, and steam until broccoli is crisp-tender, about 5 minutes. Remove lid and let any excess water boil off.

Finish the dish: Skin and debone the chicken, removing any fat, and cut into bite-sized chunks. Add to the stockpot. Drain and add the water chestnuts or bamboo shoots to the pot, and stir to combine. Serve warm or hot.