Step 1
Clean and wash the chicken thoroughly. Discard any excess fat. Place the chicken in a large stock pot and add broth to cover.
Step 2
Add the onions, two carrots, two celery stalks, and all the garlic cloves. Bring to boil over medium-high heat. Reduce heat to medium and let simmer uncovered about 45 minutes, until chicken is cooked through.
Step 3
With a slotted spoon or tongs, remove chicken from the pot. Strain stock through a colander or strainer into a large bowl, pressing on the solids to extract the liquid. Spoon any excess fat off the surface of the stock and discard the solids.
Step 4
Return the broth to the stock pot and bring to a boil. Cut the remaining carrots and celery into pieces and add them to the pot. Cover the pot and let simmer until vegetables are cooked through, about 20 minutes.
Step 5
While vegetables are cooking, remove the chicken meat from the bones and cut it into bite-size pieces. Return chicken pieces to the stock pot.
Step 6
Cook egg noodles, pasta, or orzo separately, according to package directions. Strain and add to the pot before serving.
