Place the chicken, wine, lemon peel
and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer
and gently poach
until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice
and reserve about 5 cups of the poaching liquid.
Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp
at the edges, 3 minutes, drain
off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf
, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup
, heat through then cool completely and cover, store for make-ahead meal.
To reheat the soup: Place the soup in a saucepan
and bring to a boil, then add the pasta and cook to al dente
, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.