Heat a soup pot with the EVOO over medium-high heat. Add the carrots
, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste
, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente
, 5 minutes or so. Drain
and toss the noodles with the butter, herbs
and some salt and pepper.
Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.