Late summer chicken noodle soup

1. Slice your zucchini into 1in rounds and onion into thick whole cuts, depending on desired thickness, coat with olive oil, salt and pepper.
remove the silk on he corn but leave the leaves and soak for about ten minutes in salted cold water, then grill along with the zucchini and onions, for 8 to 10 minutes with the leaves wrapped around the corn. The zucchini should be soft but still firm most the way through and the onions softened and slightly transparent around the edges.

2. Thoroughly wash the chicken inside and out, removing the giblet and heart that may be left inside. pat the chicken dry and split in half up the breast bone. Pat dry any remaining liquid and coat the inside and out with olive oil, salt and pepper.
On a grill, cook the chicken, making sure to start bone side down with the chicken so that the skin get's a nice crispy finish. The internal temperature should be 165 when done.

3. *After the chicken has cooled remove most of the meat, leaving the skin on the beast portions and set aside with the grilled veggies. In a large stock pot put in the onions, chicken caucus and crushed garlic. Bring to a low boil and reduce heat to a low simmer, cook for 3 1/2 hours. Cut the corn from the cob. Once the broth is done, strain into a large soup pot and add the wine, butter, and all the veggies and saved chicken meat. Cook together on a low simmer for an hour and a half.
In another pot cook the pasta to al dente and add to the soup at the last half hour.