In a large stockpot or Dutch oven, bring 6 cups of low-sodium chicken broth to a rolling boil over medium-high heat.

Once boiling, reduce the heat to medium and add a cinnamon stick, 3 cloves, 2 star anise, 3 minced garlic cloves, and a tablespoon of freshly minced ginger. Stir in 2 tablespoons of Sriracha and 2 tablespoons of fish sauce, then let it simmer uncovered for 10–15 minutes.

While the broth simmers, bring another pot of water to a boil and cook 8 ounces of rice noodles according to the package instructions—typically about 4–6 minutes.

About 2 minutes before the noodles finish cooking, add the shredded rotisserie chicken and a cup of fresh bean sprouts to the simmering broth.

Once everything is cooked, remove the pot from heat and carefully discard the whole spices. Ladle the broth with chicken and noodles into bowls and garnish with chopped green onions, fresh basil, cilantro, and serve with lime wedges.