In a saucepan combine the chicken, leek, carrots, potatoes, celery, parsley and mint. Cover with water and bring to a boil over high heat, reduce heat and simmer until chicken is cooked, about 30 minutes.
Remove the chicken, shred the meat and discard the bones and skin. Strain out the stock, saving the potatoes and carrots.
Return the stock, chicken, potatoes and carrots to the saucepan. Reheat, adding salt to taste. Serve with cheese, avocado and your favourite salsa.