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1
Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces.
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2
Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away.
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3
Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
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4
Put the chicken and bay leaf in a small pan and add water almost to cover.
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5
Put the pan over high heat, and bring to a boil.
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6
Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
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7
Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat.
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8
Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes.
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9
Add the wine and cook out for 1 minute, then add the stock and bring to a boil.
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10
Reduce the heat to a simmer.
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11
Remove the chicken from the poaching liquid and dice, then stir it into the stock.
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12
Strain the poaching liquid and add it to the soup.
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13
Add the egg pasta, thyme, and lemon zest.
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14
Cook at a low boil until the pasta is tender.
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15
Stir in the parsley and season with salt and pepper, to taste.
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16
Ladle the soup into serving bowls.
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17
Spread the crusty bread slices with soft cheese and serve with the soup.
