1fill large stock pot with h20 to cover the bird.
boil chicky, add bouillion cubes. when chicken is done remove from pan and de-bone if needed. while that is going on, reduce heat on chicken stock and add the garlic, seansonings, celerly stalks, (i add whole and just remove them when the soup is done) you can cut them up and consume them if you like. Then add the carrots and leeks.
2cook on low-med until carrots and leeks are tender but not too mushy. you can remove the celery stalks and garlic if you like. bon-appetite!