Mexican Chicken Soup {Caldo de Pollo}

Ingredients

• 1 whole roasting chicken giblets removed
• 3 large carrots scrubbed and trimmed
• 2 onions large, peeled and halved
• 10 cloves garlic peeled but left whole
• 3 jalapeno peppers fresh, scrubbed and pierced several times with a knife
• 2 stems cilantro
• 2 tablespoons cider vinegar
• 2 guajillo dried chile peppers, or ancho, preferably, wiped clean with a damp cloth, optional
• 1 batch broth strained of the solids
• 3 yukon gold potatoes scrubbed and diced into 1/4-inch cubes
• 3 carrots scrubbed and diced into 1/4-inch cubes
• 2 teaspoons kosher salt
• meat
• broth
• kosher salt additional, to taste
• 1 sweet onion large, or mild white onion peeled and diced into 1/8 to 1/4-inch cubes
• 3 limes separated: 2 juiced and one sliced into wedges
• 1/2 teaspoon kosher salt
• 1 handful cilantro leaves coarsely chopped
• 1 jalapeno fresh, scrubbed and thinly sliced into rounds
• 1 avocado ripe, halved, pitted, and cubed