Chunky Chicken-Vegetable Noodle Soup

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2 tablespoons EVOO

2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces 

3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces 

1 large onion, chopped 1/2-inch dice 

1 fresh bay leaf 

1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces 

Salt and pepper

2 cloves garlic, sliced 

2 leeks, halved lengthwise, cut into 1/2-inch half moons 

2 tablespoons tomato paste 

2 large tomatoes, grated on large side of box grater 

1 to 1 1/2 pounds diced Poached Chicken, recipe follows

2 quarts chicken stock/poaching liquids from Poached Chicken

8 ounces extra-wide egg noodles 

2 tablespoons butter 

1/4 cup finely chopped parsley or parsley and dill combined 

1/4 cup finely chopped parsley or parsley and dill combined

A little lemon zest, for garnish 

Poached Chicken:

1 whole chicken (4 to 5 pounds)

1 teaspoon whole black peppercorns 

2 ribs celery, coarsely chopped 

2 cloves garlic, crushed 

1 large fresh bay leaf 

1 carrot, peeled and coarsely chopped 

1 lemon, sliced 

1 onion, peeled and quartered 

Herb bundle of parsley, rosemary and thyme 

Herb bundle of parsley, rosemary and thyme

Salt