Place the whole chicken or chicken pieces in a large stockpot. Add 10 cups of water (enough to cover the chicken by about 1–2 inches) and 2 cups of chicken stock if using for extra flavor. Add the halved onion, 2 large carrots (cut into large chunks), 2 celery stalks (large chunks), 4 smashed garlic cloves, 2 bay leaves, 1 tablespoon black peppercorns and 2 teaspoons salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a gentle simmer. Skim any foam or scum that rises to the surface with a slotted spoon for the first 10–15 minutes to keep the broth clear. Partially cover the pot and simmer for 45–60 minutes for a whole chicken (35–45 minutes for bone-in breasts or thighs) until the meat is fully cooked and tender and easily pulls away from the bones.

Using tongs, transfer the chicken to a cutting board and let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (reserve a cup of the strained vegetables if you want to chop and return some to the soup). Taste the broth and adjust seasoning with additional salt if needed. You should have a clear, flavorful broth base.

Shredded Chicken & Soup Vegetables

When the chicken is cool enough to handle, remove skin and bones and shred the meat into bite-size pieces with two forks or by hand. Set shredded chicken aside.

In the pot with the strained broth, add the 2 peeled and sliced carrots and 2 thinly sliced celery stalks (from the 'Soup Vegetables & Finish' ingredients) and the finely chopped small onion. Bring the broth to a simmer and cook until the vegetables are tender, about 8–10 minutes.

Return the shredded chicken to the pot and heat gently until warmed through, about 3–5 minutes. Taste and adjust seasoning with additional salt and 1 teaspoon freshly ground black pepper as needed. Stir in half of the chopped cilantro now for flavor.

Rice

While the vegetables are cooking, prepare the rice: rinse 1 cup long-grain white rice under cold water until the water runs clear. In a medium saucepan combine the rinsed rice, 2 cups water, 1 teaspoon salt and 1 tablespoon butter or oil (optional). Bring to a boil over high heat.

Once boiling, reduce heat to low, cover the saucepan and cook for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork.

To Serve

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stacked tortillas in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Ladle soup into bowls over a scoop of rice (optional — rice can be served on the side or in the bowl). Top with additional chopped cilantro, a squeeze of lime, sliced avocado if using, and freshly ground black pepper. Serve tortillas and hot sauce or salsa on the side.

Leftovers: cool the soup to room temperature, refrigerate in covered containers for up to 3–4 days or freeze for up to 3 months. Rice stores separately for best texture.