In a large pot, bring 8 cups of water or chicken broth to a rolling boil. Add chicken pieces and cook uncovered for 25-30 minutes until tender.

Carefully remove chicken from pot, let cool slightly, then shred into bite-sized pieces.

In the same pot, heat a splash of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 5-7 minutes until fragrant.

Add rice and diced vegetables to the pot, stirring well. Cook for an additional 2-3 minutes, then pour in the reserved broth.

Bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes or until rice is tender.

Once rice is cooked, return shredded chicken to the pot, squeeze in lime juice and add chopped cilantro.

Ladle soup into bowls, garnish with cilantro and lime wedges, and serve immediately.