Place the whole chicken in a large stockpot and cover with water by approximately 1–2 inches. Add the carrots, celery, onion, garlic, and season generously with salt.

Bring to a boil, then reduce heat and simmer gently for 1–2 hours, skimming any foam or impurities from the surface as needed.

Using tongs, carefully remove the chicken from the pot and transfer to a bowl.

Increase heat slightly and simmer the broth for an additional 20 minutes to reduce and deepen the flavor.

Once cool enough to handle, remove and discard the chicken skin. Remove the meat from the bones and shred or cut into bite-sized pieces. Reserve the carcass for another use if desired. Set the meat aside.

Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Wipe out the stockpot and return it to the stove.

Heat the neutral oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.

Season with salt, pepper, paprika, and crushed red pepper. Cook for 1 minute, stirring, until fragrant.

Add the shredded chicken and chickpeas to the pot. Pour in the prepared broth, ensuring all ingredients are fully submerged. Add additional water if necessary. Taste and adjust seasoning.

Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the carrots are nearly fork-tender.

Bring the soup back to a boil and add the elbow macaroni. Cook for 8–10 minutes, or until pasta is al dente.

Reduce heat to low and stir in the spinach or kale. Simmer for 3–4 minutes, until wilted. Remove from heat.

Ladle the soup into bowls and serve warm.