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In a large heavy bottom pot or Dutch oven, add celery, leek greens, garlic, rosemary, thyme and bay leaves
Place the whole chicken on top
Cover completely with cold water
Bring to a boil, then reduce heat to low. Cover and gently simmer for 1 ½ hours
Remove chicken and strain broth. Discard solids
Shred chicken meat and set aside
In the same pot, heat olive oil or butter over medium heat
Sauté leeks, carrots, and celery with salt and pepper until soft and aromatic, about 6–8 minutes
Add strained broth back into the pot
Stir in shredded chicken
Simmer for 10–15 minutes to develop flavor
Add lemon juice if using
Combine flour, garlic salt, and baking powder. Add milk and melted butter and mix to a shaggy dough
Drop in the dough one tablespoon at a time and cook covered for 10-15 minutes
Taste and adjust seasoning with salt and pepper