1. Cover chicken in large pot with water.  Put lid on pot and bring to a boil, reduce heat to slow boil.  Cook for 1 hour.
2. After 1 hour add carrots and cook another hour with lid on at a slow boil.
3. After 2-2 1/2 hours use tongs to remove chicken.  Cool on large plate.
4. While chicken is cooling, add rice, salt and parsley to pot.  Keep a slow boil.
5. Shred or cut up chicken into small pieces cutting off any fat.  Add chicken back into the pot and stir.
6. Cook everything another hour with lid on, stirring some.

*If soup gets too thick add water or chicken broth to desired amount.