In a large saucepan, add chicken thighs, head of garlic (whole), chopped onion, chicken stock, water, and salt. Bring to a boil uncovered.

Reduce heat, cover, and let simmer for 30 minutes until the chicken is tender. Shred the cooled chicken and set aside.

Carefully strain the stock through a sieve, discarding the solids. Reserve about 1.7 liters of this liquid for the soup.

In the same pot, sauté diced carrots and chopped celery in olive oil for 4 minutes. Add crushed garlic and Parmesan rind, cooking for an additional 30 seconds.

Stir in your reserved stock, seasoning with additional salt and pepper. Bring to a boil and let it simmer for 15 minutes.

Blend a portion of the soup with Greek yogurt and lemon juice until smooth.

Re-add the blended soup to the pot, mixing in the orecchiette pasta and shredded chicken. Cook until the pasta is al dente, about 15 minutes.

Ladle the soup into bowls, topping with fresh dill, cracked pepper, and grated Parmesan.