Oodles of Noodles Chicken Soup

Ingredients

• 2  bay leaves 
• 2  carrots cut into matchsticks
• 2  carrots roughly chopped
• 8 ounces egg tagliatelle 
• 1 head endive chopped
• 2 tablespoons evoo 
• 1 handful flat-leaf parsley leaves fresh
• 2 sprigs rosemary fresh
• 4 large cloves garlic crushed
• 2  leeks sliced
• 1  optional: lemon sliced
• 4 servings nutmeg freshly grated
• 1  onion quartered
• 9 servings peppercorns black
• 4 servings salt and pepper freshly ground
• 3 sprigs thyme leaves fresh
• 2  skin-on bone-in (1 full breast)

Equipment

• bowl
• ladle
• pot

Directions

1. Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes.
2. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
3. Heat the EVOO in a soup pot over medium-high heat.
4. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes.
5. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg.
6. Add the chicken and stock, and heat through.
7. Bring a large pot of water to a boil for the pasta, and season with salt.
8. Add the pasta and cook until al dente.
9. Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.