Soups - Giada's Chicken, Artichoke, and Bean Spezzatino

2 T evoo
4 oz. pancetta in 1/4" dice
2 med carrots, peeled and cut in 1/2" pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 t salt, 1 t black pepper
2 14 oz cans low-sodium chicken broth
1/2 cup packed fresh basil leaves, chopped
2 T tomato paste
2 t dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 oz frozen artichoke hearts, thawed and chopped into 1" pieces
1 15 oz can cannellini beans, rinsed and drained

In heavy 5-6 qt saucepan, heat oil over med-hi heat. Add pancetta and cook, stirring frequently, until brown and crispy, 6-8 mins. Using a slotted spoon, remove pancetta and set aside to drain on paper towels.

Add carrots through pepper to pan and cook until onion is translucent, abt 5 mins. Stir in broth through bay leaf. Add chicken and press to submerge. Bring liquid to a simmer, reduce heat to med-low and simmer, uncovered, turning chicken over and stirring occasionally for 20 mins. Add artichokes and beans and simmer until chicken is cooked through and liquid has reduced slightly, 10-15 mins. REmove chicken to a cutting board and let cool for 5 mins. Discard skin and bones and cut meat into bit-size pieces. Return to saucepan and simmer 5 mins until warmed through. Discard bay leaf. Season spezzatino with S & P, if needed. Ladle into bowls and garnish with pancetta.