Preheat the oven to 325 F
Add the chicken and all of the washed veg (except for the garlic) to a large dutch oven
Add about 5 quarts of water. Enough to cover the chicken and veg by about an inch or two. Add the salt and herbs if using
Put the lid on the pot and place in the oven for 2.5-3 hours
When the chicken falls easily off the bone, it's done.
Remove the pieces of meat and place on a cutting board to shred the chicken. Put the shredded chicken meat in a bowl and discard the bones. I personally like to just eat the skin while I'm shredding the chicken but you can either discard it or add it to your soup.
Now it's time to sort through the vegetables. I usually discard the the leek and celery. I'll chop up the carrots and add them back to the pot. I leave the onion in the broth in big chunks.
Add the chicken back to the broth pot along with the chopped vegetables. Bring the pot up to a gentle simmer on the stove. Once it's simmering, add the minced garlic and let it simmer for 2 minutes. Remove from the heat. The soup is done!
Top with a squeeze of fresh lemon juice, some freshly chopped dill, parmesan cheese if desired, and a heaping spoon or four of sour cream.