Instructions: Combine the chicken backs and necks, water, chicken breast, ginger, onion, cloves, peppercorns and star anise in heavy large stockpot. Cut one lemon into quarters. Add to pot. Bring to a boil. Reduce heat and simmer for 45 minutes, until chicken breast is cooked through. Transfer breast to plate.

Continue simmering stock, skimming any foam that rises to surface, until reduced by half, about 1-1 1/2 hours.

Strain into large skillet. Skim fat.

Remove meat from chicken breast and tear into shreds. Discard skin and bones.

Thinly slice green onions, keeping white and green parts separate. Season stock with generous amount of salt and pepper. Add pinch of sugar. Bring to boil. Add pasta, white parts of green onion, carrot and celery. Boil until pasta is tender, but still firm to the bite. Adjust seasoning. Add chicken. Heat through.

Cut remaining lemon into wedges. Serve soup with basil, cilantro, green onion tops and lemon wedges.

Serves four to six.

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