Make the Chicken Broth

• Place the chicken breast in a large pot. Slice the carrots in half and quarter the onion. Add the carrots and ¾ of the onion to the pot, along with the whole bulb of garlic, unpeeled.
• Fill the pot with water until it covers the chicken by about an inch and a half, and add a teaspoon of salt.
• Cook over high heat, and bring to a boil. Continue cooking for about 25 minutes or until the chicken is no longer pink inside. Skim off any foam that forms.
• Once the chicken is cooked, strain and reserve the broth. Place the chicken and carrots in a dish to cool, and discard the onion and garlic.
• While the chicken and carrots cool, finely chop the onion, cilantro and Serrano chili (optional), and quarter the lemons.
• Once the chicken has cooled, shred using two forks to separate, or by pulling off the bone a pinch at a time with your fingers.

Make the Rice

• Peel the cooked carrots from the broth and cut them into quarters lengthwise. Reserve several sticks for serving.
• Dice the carrots and remaining uncooked quarter of onion into ¼ inch pieces.
• Place a pot over medium heat, drizzle in a teaspoon of cooking oil and add the uncooked rice. Quickly stir to combine.
• Add the carrots and onions and stir.
• Pour in the water and add salt to taste, cover and bring to a boil. Then reduce the heat to low. Cook for about 15 minutes or until all of the liquid has evaporated.

Serving Your Soup

• Gather your garnishes and ladle a spoonful of rice into a serving bowl.
• Pour reserved chicken broth over the rice to fill the bowl about three quarters.
• Add four reserved carrot sticks, 1 tablespoon each of onion and cilantro, a half cup of shredded chicken and top with a squeeze of lemon. Serve warm.