Preparation Steps

• Season the whole chicken all over with kosher salt.
• Cut the onions into quarters and chop the carrots and celery. Cut garlic heads in half.
• Combine chicken, cut vegetables, black peppercorns, and dill in a large pot. Cover with cold water and bring to a simmer.
• Carefully lift chicken out of pot and set aside to cool.
• Remove wings and legs from chicken, then cut breasts away from carcass.
• Discard skin from legs and breasts, return the carcass and other parts to the pot.
• Continue simmering the soup while occasionally skimming fat until reduced by an inch or two.
• Shred cooled chicken breasts into bite-sized pieces.
• Slice remaining celery and carrots. Finely chop dill to yield ¼ cup.
• Strain soup into another pot, discarding solids.
• Bring strained broth to a boil, add ditalini, and cook for 5 minutes.
• Shred meat off the chicken legs and discard bones.
• Add shredded chicken, sliced carrots and celery to the pot, and cook until pasta and vegetables are tender.
• Remove from heat, stir in dill, and season to taste with salt and pepper.
• Divide soup among bowls and top with more pepper.