-
1
Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot.
-
2
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.
-
3
Cool the chicken until it is easy to handle, then dice or shred.
-
4
Strain and reserve about 5 cups of the poaching liquid.
-
5
Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water.
-
6
Dry the leeks on a clean kitchen towel and reserve.
-
7
Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
-
8
Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat.
-
9
Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme.
-
10
Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst.
-
11
Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
-
12
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.
-
13
If the soup is too thick, add a little water.
