Put chicken in soup pot with enough water to cover the chicken. Add the bouquet of garlic and salt and pepper to taste.
Let the chicken boil slowly, skimming the liquid carefully to produce a clear, thin stock.
When the chicken is tender, remove it from the stock and cut it into pieces. Then put the meat into the stock and keep it hot.
In a separate pan, saute all of the veggies except peas (carrot, celery, potato, leeks) lightly in butter. Add a little stock to the pan and simmer for 20 minutes.
Next, add in the peas and simmer for 10 more minutes or until all the vegetables are tender.
Pour the veggies into the stock and heat the soup for a few minutes.
Serve hot with parmesan cheese or toasted croutons (optional)!