Clean and Boil the Chicken: Start by rinsing the chicken and cutting it into large pieces if you're using a whole chicken. Add the chicken to a large pot and cover with cold water.

Bring to a Boil: Set the pot over medium-high heat and bring the water to a boil. As the water heats up, you'll notice foam rising to the surface. Use a spoon to skim this off, as it can make the broth cloudy.

Simmer the Chicken: Once the foam is removed, reduce the heat to low and let the chicken simmer gently for about 1.5 to 2 hours. The longer the chicken simmers, the more flavorful the broth will be.

Add Aromatics: After the chicken has simmered for about an hour, add the onions, garlic, and herbs. Let these cook with the chicken for the remaining time to infuse the broth with rich flavors.

Add Vegetables: Once the chicken is tender and the broth has developed its flavor, it’s time to add the vegetables. Start by adding the carrots, corn, and celery. Let the vegetables cook for about 20-30 minutes until they’re tender but not mushy.

Seasoning: Taste the broth and season with salt and pepper to taste. You can also add a touch of lime or vinegar for extra brightness, depending on your preference.

Shred the Chicken: Pull the chicken out of the pot and give it a few minutes to cool down. Once cool enough to handle, shred the chicken into bite-sized pieces, removing any skin and bones.

Return the Chicken to the Soup: Add the shredded chicken back to the soup, stirring it in to ensure it's evenly distributed.

Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve with lime wedges or tortillas for extra flavor.