Chicken Soup with Rice, Avocado and Lime

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1 cup long-grain white rice

8 cups low-sodium chicken broth

1 1/2 pounds skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

1 large white onion, roughly chopped

2 carrots, cut into 1/2-inch-thick rounds

2 stalks celery, sliced 1/2 inch thick

1 clove garlic, smashed

1/4 cup chopped fresh cilantro, plus leaves for topping

Juice of 1 1/2 limes, plus lime wedges for serving

1 serrano chile pepper (optional), very thinly sliced

1 avocado