Ingredients

• 2 skin-on, bone-in chicken breast halves (1 full breast)
• 4 large cloves garlic, crushed
• 2 bay leaves
• 2 carrots, roughly chopped
• Small handful fresh flat-leaf parsley leaves
• 2 sprigs fresh rosemary
• A few sprigs fresh thyme
• A few black peppercorns
• 1 lemon, sliced
• 1 onion, quartered
• 2 tablespoons EVOO
• 2 carrots, cut into matchsticks
• 2 leeks, sliced
• 1 head escarole, chopped
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 8 ounces egg tagliatelle or vermicelli

Instructions

1. For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
2. For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.
3. Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.
4. Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.