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
The soup (without the pasta) can be made ahead of time, cooled and then stored in the refrigerator.
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