1 full bone-in, skin-on chicken breast (or 2 halves)
4 large cloves garlic, smashed
2 fresh bay leaves
2 carrots, coarsely chopped
A small handful of fresh flat-leaf parsley leaves
2 sprigs fresh rosemary
A few sprigs fresh thyme
A few black peppercorns
1 lemon, sliced
1 onion, quartered through the root end
2 tablespoons EVOO
2 carrots, cut into matchsticks
2 leeks, sliced
1 head escarole, chopped
Salt and pepper
Freshly grated nutmeg
8 ounces egg tagliatelle or vermicelli
2 tablespoons unsalted butter
Make the stock: Place the chicken in a pot with the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon, and onion. Cover with 3 quarts water and bring to a boil. Reduce the heat and simmer for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 2 quarts. Discard the chicken skin and bones and shred or dice the meat.
Make the soup: In a soup pot, heat the EVOO (2 turns of the pan) over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few minutes more. Add the escarole and cook until wilted. Season with salt, pepper, and a little nutmeg. Add the chicken and reduced stock and cook just to heat through.
Make-ahead: Cool and refrigerate.
Night of: Reheat the soup over medium heat while you cook the pasta.
Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Drain the pasta and toss with the butter.
Divide the noodles among 4 bowls, twirling them into little nests in each dish. Ladle the soup over the noodles and serve.