Mince 6 cloves of garlic and 1 onion (white or yellow work best). Dice 3 large stalks of celery.
Wash and peel (if desired) 4-5 large carrots. Chop the carrots, making sure all of the slices are relatively uniform in size to ensure even cooking.
Remove the skin from 2 - 2.5 lbs. of bone-in chicken (breasts or thighs) and discard.
Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium-high and add 2 tablespoon olive oil. Once heated, place the chicken in the pot (fleshy side down) and sprinkle with ¼ teaspoon each kosher salt and pepper. Saute for 5 minutes. Flip the chicken over and sprinkle with another ¼ teaspoon kosher salt and pepper. Saute for another 5 minutes.
Remove the chicken from the soup pot and set aside.
Add the minced garlic, onions, and celery to the soup pot and saute for 4-5 minutes, stirring often. After the aromatics have softened a bit and become fragrant, add the chopped carrots (4-5 cups) to the pot, along with another ½ teaspoon kosher salt.
Saute the carrots for 5-6 minutes on medium-high heat, stirring often. Place the seared chicken on top of the sauteed carrots.
Pour 7 cups of low-sodium chicken broth on top of the chicken and veggies. To the broth, add 4 sprigs fresh thyme, 1-2 sprigs fresh rosemary, and 2 bay leaves. Add 1-2 gluten free chicken bouillon cube (or regular chicken bouillon cube if not gluten free).
Bring the soup to a boil. Once it starts to boil, reduce to a low boil, cover, and cook for 25 minutes, or until the carrots have softened and the chicken is totally cooked through.
When the carrots are softened and the chicken is cooked through, remove the chicken from the pot and place on a cutting board. Allow the chicken to cool for a few minutes, and then shred it using two forks. Separate the cooked chicken from the bones. Discard the bones and set the shredded chicken aside until ready to return to the soup.
Once the chicken has been removed for shredding, add 2 cups of gluten free noodles (or regular noodles if not gluten free) to the soup. Cook on a low boil for 15 minutes or so, or until the noodles are totally softened.
Once the noodles are cooked, return the shredded chicken to the pot. Remove the bay leaves, thyme sprigs, and rosemary sprigs and discard.