In a large pot, pour in 6 cups of chicken broth, adding 2 tablespoons of fish sauce, sliced ginger, and jalapeño. Place the pot over medium heat and bring it to a gentle simmer for about 10 minutes.

While the broth simmers, cook 2 cups of rice noodles according to the package instructions for around 6-8 minutes. Drain and rinse the noodles briefly.

After the broth has simmered, carefully remove the ginger and jalapeño slices using a slotted spoon or strainer.

Add ½ cup of shredded rotisserie chicken into the pot of broth, allowing it to heat through for about 3-5 minutes. Stir gently to combine.

Divide the cooked rice noodles among individual soup bowls and pour the hot broth and chicken mixture over the noodles.

Garnish each bowl with freshly chopped cilantro and place lime wedges on the side.