Chinese Egg Noodle Soup

In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes.

Meanwhile bring water to a boil in a pasta pot. Salt generously and cook egg noodles until al dente, about 5 to 7 minutes. Divide noodles among 4 soup bowls.

Remove chicken from elixir and set aside to cool slightly. Cook broccoli in elixir until crisp-tender, about 3-4 minutes, and divide evenly among bowls.

Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired.