Caldo Aldo de Pollo 

                  1 4 1/2-5LB stewing chicken, cut up 
                  1 tablespoon of salt 
                  2 qts. water 
                  1 tsp. mixed spices (cuminos and peppercorns) 
                  1 cup carrots sliced 
                  1/4 cup celery, diced 
                  2 cups red potatoes, unpeeled and cubed 
                  1 clove garlic 

In a 4qt dutch oven combine chicken, water, salt and spices. 
Bring to boiling. Reduce heat; simmer, covered, for 20 minutes. 
Add remaining ingredients. Simmer 20 minutes. I put crisp strips of 
corn tortillas, chopped avacado, and diced fresh tomatoes and a sprig or 
two of cilantro in the bowl and serve the soup over. A bowl of fresh 
lime wedges is on the table for each person to use to taste.