In a large pot, combine broth, 2 cups water, chicken, garlic, and salt. Bring to boil over high heat, reduce to simmer, cover and cook until chicken is cooked through, about 15 minutes.

With a slotted spoon, transfer chicken and garlic to cutting board. Discard garlic and strip meat from bones (if necessary) and dice. Skim fat from broth.

Add onions, carrots, and celery to broth. Return to boil.

Reduce to simmer, cover and cook until vegetables are almost tender (about 5 minutes).

Add pasta/noodles and cook uncovered 7 minutes. Add diced chicken and cook until pasta/noodles are tender, about 3 minutes longer.

Ladle into bowls and garnish with dill.