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Place the whole chicken inside a tall pan. Roughly chop two carrots and one of the onions. Add them next to the chicken alongside 2 whole garlic cloves, a couple of sprigs of rosemary and a bay leaf. Place it over high heat. Cover with water, bring to a boil. Let it cook over medium heat with the lid on for about 40 minutes.
Once cooked, transfer the chicken to a plate or container. Let it cool down while you prep the other ingredients.
Strain the chicken stock into a jug. Set aside.
Dice the other two carrots and the onion and mince the three garlic cloves.
Place the same pot you used to cook the chicken over low to medium heat. Add in the olive oil and your diced onions and carrots. Sauté for about 8 minutes or until the onions become translucent. Push to the side, add in your minced garlic, cook for another 2 minutes.
Pour in your chicken stock, season with salt and pepper. Bring it to a boil, then let it simmer over low to medium heat for about 10 minutes. Skim the fat off the surface.
Add in your pasta, cook it as per instructed in the packaging.
Meanwhile, shred the cooked chicken, discarding the skin and the bones. Add it to your pasta soup base.
Add in your mint leaves, season with more salt and pepper if needed. Enjoy!