Add all of the broth ingredients to a large stockpot, countertop roaster oven, or slow-cooker. Cover by 1-inch of water. Cook over a low heat for 8 hours, or until the chicken is so tender it falls apart easily. Use a slotted spoon and tongs to fish out all of the solids and put them in a bowl. Strain the broth through a fine mesh sieve or a cheesecloth lined colander. Let the broth rest in a pitcher or bowl in an ice bath long enough for the fat to separate. At that point, you can skim off the fat and proceed to making the soup, or cover the broth and refrigerate overnight, making the fat solidify for easier removal. Discard the vegetables that simmered in the stock and reserve the chicken.

Add the broth, diced potatoes and carrots, and salt to a large stockpot or soup pan. Bring to a boil, lower the heat, and simmer until the potatoes and carrots are tender, about 20 minutes. While the vegetables simmer, pull the broth chicken from the bones, discarding the skin and bones. Shred or chop the chicken into bite sized pieces and add it to the broth to heat through. Taste the mixture all together and add more salt to taste. I often add another 2 teaspoons.

Toss the juice of two limes and the teaspoon of kosher salt with the chopped onion. Let it sit at room temperature for 10 minutes, then toss in the chopped cilantro leaves.

Ladle the finished soup into individual serving bowls. Pass the garnishes at the table. We serve each bowl with a scoop of the Cilantro Onion Garnish, two or three jalapeno rings, a lime wedge, and a few cubes of avocado.