- Combine broth ingredients in large pot. Bring to boil on high heat. Reduce heat to low; cover to keep warm.
- Meanwhile, bring water and baking soda to boil in 8-quart pot. Add pasta; cook until done and drain well. Divide among 6 serving bowls. Arrange Toppings evenly over noodles. Top with hot broth.
Tips:
*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.
Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.
An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.