Italian Ramen

Directions

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