Add all ingredients to a 7.5qt stockpot or Dutch oven. Add enough water to reach the brim of the pot.
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.
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.
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.
While the chicken cools, add sliced carrots and cook until fork-tender (approximately 10-12 minutes).
Return shredded chicken to pot. Taste soup for seasoning and adjust salt as required.
Serve in individual bowls. Garnish with fresh dill and freshly-cracked black pepper.