Place the whole chicken, onions, carrots, celery (including leaves), garlic cloves, salt, and pepper in a large stockpot.

Fill the stockpot with water, ensuring the chicken and vegetables are almost completely covered.

Bring the water to a boil over high heat.

Once boiling, reduce the heat to low and simmer for 30-45 minutes, or until the chicken is cooked through.

Carefully remove the chicken from the broth. It will likely be very tender and may fall apart.

Transfer the chicken to a bowl and allow it to cool slightly.

Strain the broth through a fine-mesh sieve to remove the cooked vegetables and any small bones.

Pour the strained broth back into the stockpot.

Taste the broth and adjust the seasoning with salt and pepper as needed.

Once the chicken is cool enough to handle, pick the meat off the bones and tear or cut it into bite-sized pieces.

Return the shredded chicken to the broth in the stockpot.

Bring the chicken and broth mixture back to a boil, then reduce the heat to a simmer.

Add your favorite dumplings to the simmering broth and chicken. Cook according to the dumpling recipe or package instructions.