You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
Add the chopped cilantro leaves 10-15 minute before serving.
In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.