Chicken and Pasta Soup
adapted from Food & Wine September 2013
8 cups homemade chicken stock or low sodium canned broth
3 chicken drumsticks and 1 thigh
1 ear of corn, kernels cut off and cobs reserved
1 scallions, cut in half
One 1-inch piece of fresh ginger, chopped
1 large garlic clove
6 ounces dry pasta, cooked according to package directions
Asian fish sauce
Thinly sliced serrano chiles and chopped scallions, for garnish
In a large pot, combine the chicken stock, chicken drumsticks and thigh, corn cob, scallions, ginger, garlic, and 1 tsp of salt and bring just to a boil. Simmer until the chicken is cooked through.
Transfer the chicken to a plate; let cool slightly, then shred.
Add the corn kernels to the stock and bring just to a boil. Simmer over moderate heat until the corn is crisp-tender, about 3 minutes. Stir in the shredded chicken
To serve, fill bowls with the cooked pasta and ladle the soup on top. Garnish with sliced chiles and scallions. Serve passing the fish sauce to allow each person to adjust the seasoning to their taste.