Pho Ga (Vietnamese Chicken Soup)

 Pho Ga (Vietnamese Chicken Soup)

Ingredients:

One 4-pound chicken, quartered; or 4 large chicken legs and thighs
Salt
Freshly Ground Pepper
Olive Oil
10 cups chicken stock
Two yellow onions, peeled
One 4-inch piece of ginger
1/4 cup fish sauce
1 star anise
2 tablespoons brown sugar

Season chicken pieces with salt and pepper at least one hour ahead of cooking. Preheat an 8-quart Dutch oven or similar pot over high heat. Add enough oil to coat the bottom of the pot. When the oil simmers, add half the chicken pieces and brown thoroughly, about 4 minutes per side. Remove and set aside. Repeat with the remaining chicken. 

Carefully tip most of the fat out of the pot. Return pot to the stove and reduce the heat to medium-low. Return the chicken to the pot and add 10 cups stock, salt and pepper.

Char peeled onions and ginger (don't peel the ginger)  directly over a gas burner for about 5 minutes or under the broiler. Add onions and ginger to the pot with the broth and chicken and add 1/4 cup fish sauce, 1 star anise, and 2 tablespoons brown sugar. Bring to a boil, then reduce to a simmer. 

If using breasts, remove them from the pot after 12 minutes and continue to simmer legs and thighs until they are tender, about 50 minutes total. Turn off the heat and skim the fat from the surface of the broth. Remove all the chicken from the broth and discard the onions and ginger. 

When the chicken is cooled, remove the meat from the bone and shred discarding the skin. Pour broth over cooked rice noodles and add shredded chicken to bowl and top with fresh basil and bean sprouts.

Italian Sausage Pasta Soup

 Makes 6 servings

INGREDIENTS

1 tablespoon olive oil

1 pound ground Italian sausage

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon (or more) red pepper flakes

2 tablespoons butter

1 medium to large onion finely diced

1 tablespoon minced garlic

2 tablespoons flour

1 tablespoon tomato paste

7.5 cups chicken broth

2 cups of some shape of mini pasta

1.5 cups heavy cream

2 cups of spinach, lightly chopped

1/2 cup sun-dried tomatoes drained of oil and finely chopped

1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Brown crushing into small pieces until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot.

2.  Reduce heat to medium. Add butter and onions. Saute until tender, about 8 minutes. Sprinkle flour on tap and mix. Add tomato paste, garlic, and pepper flakes and stir until combined. 

3. Gradually add 1 cup of broth, whisk until combined and thick. Add the remaining broth slowly, whisking and scaping the bottom of the pan.

4. Bring to a boil and add pasta. Stir and cook according to the package instructions, minus one minute, Keep covered and turn heat down a bit once boiling and stir occasionally to prevent sticking/clumping.

5. Reduce heat to low. Add cream, spinach, and sun-dried tomatoes. Stir well. Add Parmesan gradually, a few tablespoons at a time to avoid clumping. Stir well until melted. Add the sausage back to the broth and stir. Season with salt and pepper. Can add more broth if it's too thick.