1 3 lb chicken
3 quarts water
2 onions, roughly chopped
3 ribs celery, roughly chopped
3 carrots, roughly chopped
1 bay leaf
1 tsp black pepper corns
4 Tbsp chopped garlic
2 Tbsp minced ginger
1/4 cup chopped cilantro
2 carrots, peeled & julienned
8 corn tortillas, cut into 1/4 inch strips
1 ripe avocado, cut into quarters
2 cups peanut oil or canola oil
Salt & pepper to taste
1 lime, sliced into 1/8 inch rounds

In a large stock pot, place chicken, water, onions, celery, chopped
carrots, bay leaf, pepper corns, 2 Tbsp chopped garlic, & 1 Tbsp
minced ginger. Simmer for 1 1/2 hours, until chicken is cooked and
tender. Remove chicken from pot. Discard the skin and separate meat
from the bones. Strain out the vegetables from the broth and skim
the fat that rises to the top of the broth. Blanch julienned carrots
in salted water, drain, and shock in ice water. Saute remaining
garlic and ginger in a sauce pot and add chicken stock and meat.
Season with salt and pepper and simmer 10 minutes.
Fry tortilla strips in hot peanut oil or canola oil and drain on
paper towel.
Arrange avocado quarters and divide the cooked, julienned carrot on
the bottom of 4 soup bowls. Add broth, sprinkle with chopped
cilantro, and garnish with tortilla strips and a lime round.