Mama's Chicken Soup

1 Add all ingredients to a 7.5qt stockpot or Dutch oven. Add enough water to reach the brim of the pot.
2 Set over medium heat and bring to a gentle simmer. Cook, uncovered, for a total of 75 minutes and use a spoon to scrape any foam that rises to the surface of the water.
3 Use a large, slotted spoon or wire strainer to remove the vegetables. These are edible but I am not a fan of the texture so I discard.
4 Transfer chicken to a tray and let cool. Use your hands or a set of forks to shred the meat from the bone. Discard bones, skin and cartilage. Reserve meat and set aside.
5 While the chicken cools, add sliced carrots and cook until fork-tender (approximately 10-12 minutes).
6 Return shredded chicken to pot. Taste soup for seasoning and adjust salt as required.
7 Serve in individual bowls. Garnish with fresh dill and freshly-cracked black pepper.