1Bring the chicken to boil in two liters of water with garlic, bay leaf and salt. Reduce heat and cover, simmer for one hour or until chicken is well cooked. Transfer the chicken to a separate dish. Discard the garlic and bay leaf. Transfer broth to another bowl and allow to cool completely.
2Dissolve tomato paste in ½ cup broth.
3Heat the oil in the same pot where it made the broth. Add the onion, celery and carrot and sauté for 5 minutes, until the onion is transparent. Add the pumpkin, potato or malanga, the tomato paste mixture and the broth. The broth should cover vegetables up to 3 or 4 inches above, if too little add water.
4Bring the soup to a boil and simmer until the vegetables are tender, about 40 minutes.
5Remove the bones from the chicken and cut the meat into pieces. Add the chicken and noodles to the broth and bring to the boil again, then turn off the heat and season with salt and pepper to taste. Squeeze a lemon at serving time.