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1
Preheat the oven to 500.
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2
Arrange the chicken in a roasting pan and roast until the skin is lightly browned, 20 minutes.
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3
Transfer the chicken and any juices to a soup pot.
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4
Add the onions, carrot chunks, celery and herb sprigs.
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5
Add 4 quarts of water and bring to a boil.
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6
Simmer over moderate heat until the chicken is cooked, about 30 minutes.
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7
Using tongs, remove the chicken from the broth and let cool slightly.
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8
Remove the meat from the bones and pull into shreds; discard the skin.
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9
Return the bones to the pot and simmer until the broth is reduced to 8 cups, about 1 1/2 hours.
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10
Strain the broth, discard the solids and skim off the fat.
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11
Season the broth with salt and keep warm.
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12
Bring a large pot of salted water to a boil and fill a large bowl with cold water.
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13
Add the eggs and cook for 5 minutes.
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14
Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes.
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15
Crack the shells and peel the eggs.
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16
Return the water to a boil and add the pasta.
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17
Cook until al dente.
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18
Drain and divide the pasta between 6 large soup bowls.
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19
Top with the shredded chicken, carrot matchsticks and soft-boiled eggs.
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20
Ladle the hot broth on top, garnish with basil leaves and serve, passing chile oil at the table.
