¼cupItalian parsley, choppedplus 4 sprigs for broth
salt and pepperfor seasoning
Place whole chicken breast side up in a cast iron dutch oven. Season with fresh ground pepper.
Add chicken broth, four sprigs of parsley, bay leaves, and Better than Bouillon.
Add enough water to almost cover the chicken completely. About 10 cups. Bring to a simmer. Cover and cook over medium low for about 1.5 hours.
Carefully remove chicken from broth and set aside in a large mixing bowl to cool. While the chicken is cooling, add the chopped carrots and rice to the simmering broth. Cover and cook for 20-25 minutes over medium-low heat.
While the rice is cooking, remove the meat from the chicken and chop up any large pieces. After the rice is tender, stir in the chopped chicken meat and chopped parsley. Stir in juice of ½ lemon. Season to taste with salt and pepper.
After the soup has had a chance to rest, the rice will absorb more broth and take on a risotto-like texture. Delicious!