Marinate chicken anywhere from 20 minutes to overnight using garlic, oregano, lime juice, salt and pepper to taste.
Put the chicken in a large pre-heated soup pot. Cook for about 5 min tuning chicken once (do not brown) Add carrots, celery and onion until it starts to sweat and then cover with cold water just enough to cover the chicken. Bring to a boil, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

Once the soup comes to a boil you can add your yuca and auyama/calabaza. Stir then add your chicken bouillon, allspice and fresh cilantro. Stir.

NOTE: I add a little saźon for color purposes.... so just sprinkle little by little until you achieved the color you'd like. Also I add water as needed keeping all ingredients completely submerged

Cook for about 30 minutes on medium. !!!!REMOVE ALLSPICE!!!! I make my pasta in a separate pot according to package (i use orzo or acini de pepe) and then I add it directly to personal bowl and then pour the soup on top of it.

You can eat this meal with bread crackers or I made it with fresh homemade pico de gallo it was super yummy (add pico and cilantro as a garnish)