In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes.
In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
Add chopped tomato and cook for another 3 minutes.
Add this mixture to the chicken pot.
Add carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
Optional: Add slices of avocado to your soup.
What kind of chicken meat to use for this caldo de pollo:
I used chicken drumsticks and thighs for this soup, but any part of the chicken is good. I do not recommend chicken breast, as the meat will not infuse the broth with a lot of flavor.