Chicken and rice soup

Take out the chicken, pull it apart using two forks, and throw away the bones. Put the shredded chicken back in the pot.
In a pot, heat up 1 ½ cups of chicken broth until it boils.
Mix the rice well, making sure it is completely covered in liquid. Bring to a boil again, then cover tightly and lower the heat. Heat for 15 minutes.
Turn off the stove and leave the rice covered for 10 minutes to let any grains that are stuck come loose. This makes around 2 ¼ cups of tasty rice.
Reminder: Various types of rice may need different amounts of water and time to cook. Observe the directions on the package.
Try the soup and add salt if necessary.
Put rice in bowls and pour soup on top. To avoid having any food left, mix the rice directly into the soup.
Add some fresh parsley on top and serve while hot.