In a medium pot over high heat, combine chicken with bones, peeled and diced red potatoes, rinsed rice, chopped celery, and minced garlic. Add 7 cups of water and 1 teaspoon of salt. Bring everything to a rolling boil, watching for bubbles, which usually takes about 10 minutes.

Once boiling, reduce the heat to medium and cover the pot slightly with a lid, allowing the soup to simmer. Stir occasionally and let it cook for approximately 30 minutes or until the chicken is tender and the potatoes are fork-tender.

After the chicken is cooked through, stir in your frozen mixed vegetables. Allow them to cook for an additional 2 minutes.

Carefully remove the chicken pieces and celery with tongs and place them on a cutting board to cool slightly. Once cool enough to handle, shred or cut the chicken into bite-sized pieces, discarding the bones.

In a blender, combine fresh cilantro with ½ cup of water and blend until finely minced. Stir this aromatic mixture back into the simmering Aguadito de Pollo and allow it to simmer for another 5 minutes.

Taste the soup and adjust seasoning with additional salt and freshly cracked black pepper as desired. Give it a gentle stir.

Ladle the warm Aguadito de Pollo into bowls and serve immediately, accompanied by lime wedges.