Place the chicken, ten cups of water, five bouillon cubes, six whole peppercorns, and three whole cloves in a stockpot.
Cover and bring to a boil. Reduce heat and simmer until the chicken is tender. Strain broth and return to stockpot.
Strain broth and return to stockpot.
Remove the chicken and set it aside to cool.
Remove meat from bones and cut it into chunks.
Cool the broth and skim off fat.
Return the chicken to the stockpot and stir in one can each of, condensed cream of chicken and mushroom soup, one and one-half cups of chopped carrots, one cup of frozen peas, one cup of chopped celery, one cup of chopped peeled potatoes, and one-quarter cup of chopped onion. Stir in one and one-half teaspoons of garlic salt and pepper, and bring to a boil.
Reduce heat to a gentle boil for thirty minutes.
Bring to a simmer, covered for one hour before serving.