Wash the chicken in cold water and remove giblets and extra fat.

Place the chicken, breast side up, in a large pot and add the bay leaves, whole black peppercorns and celery leaves. Season the broth with the kosher salt and ground black pepper. Add water to cover the chicken by 2 inches. Bring the pot to a boil then lower the heat and simmer the chicken for 40 minutes to an hour, skimming the surface solids regularly.

When the chicken has finished cooking, remove it to a bowl and let it cool down.

Strain the cooking liquids through a mesh strainer and return the broth to the pot. Add the baby carrots, chopped onions and chopped celery to the broth and bring to a simmer.

After 10 minutes, add the chicken broth and chicken bouillon cubes, if you plan on using them, and the dried thyme, basil and parsley. Return the broth to a simmer and cook until the vegetables are tender.

Remove the skin and bones from the cooked chicken and cut the meat into bite sized pieces. Add the chicken to the simmering broth and let it cook for about 10 to 15 minutes more.

Add the cooked bow tie pasta, if you are using it, and simmer for a few minutes until it is heated through.

Serve the soup in heated bowls with some of the broth and vegetables in each bowl.