High-Protein Rotisserie Chicken Pho

1. Broth: Add carcass, skin, onion, ginger, spices, water, and bone broth to a large pot. Simmer gently 30–90 minutes, skimming foam as it cooks.
2. Filter: Strain the broth through a fine mesh sieve (or cheesecloth if you want it super clear) into a clean pot.
3. Season: Stir in fish sauce, bouillon powder, honey, and salt to taste.
4. Chicken: Pull ~440g meat from the rotisserie chicken → portion ~110g per serving.
5. Noodles: Portion ~120g fresh noodles per serving. Blanch briefly or warm directly in the clean broth.
6. Assemble: Divide noodles and chicken into 4 bowls, ladle ~3 cups hot broth over each, and finish with herbs, sprouts, onion, lime.