1-First, prepare your ingredients by washing and chopping vegetables and rinsing the chicken to ensure everything is fresh and ready. In a large pot, place the 8 chicken thighs or drumsticks, cover with 8 cups of water, and add 1 tablespoon salt, ¼ teaspoon black pepper, and 4 chopped garlic cloves; bring to a boil and then reduce to a simmer for about 45 minutes. This step creates a rich broth that forms the soup’s base. Skim off any foam or impurities from the surface to keep the broth clear and appetizing.

2-Next, in a separate pan, sauté the ¼ cup white long grain rice, ½ cup chopped onion, and 2 chopped Roma tomatoes in 1 tablespoon olive oil until fragrant and lightly browned. Add this mixture to the simmering broth for extra depth. Then, incorporate the 2 sliced carrots, 3 quartered potatoes, and 1 chopped green celery stalk, letting everything simmer gently for another 30 minutes until the vegetables are tender and the flavors meld together beautifully.

3-Remove the chicken from the pot, shred the meat, and discard the bones and skin to prepare for serving.

4-Return the shredded chicken to the pot and stir in the ⅓ cup tomato sauce and 1 tablespoon chopped cilantro during the last 5 minutes of cooking for a fresh finish.

5-Serve the soup hot, with a piece of chicken in each bowl, accompanied by lime wedges, warm corn tortillas, and optional sliced avocado for garnish.