Chicken Rice Soup
1 whole chicken, cut up
1 tablespoon chopped fresh parsley
4 large carrots, peeled and diced
2 cups long-grain white rice
2 chicken bouillon cubes
Grated Parmesan cheese to taste
Wash the chicken and put in a stockpot. Cover with water (approximately 6 cups) and add the parsley and carrots. Bring to a slow boil and cook until the chicken is done. When the chicken is cooked, remove from the pot, bone, and shred. To the liquid in the pot add the rice and bouillon cubes. Cover and cook until the rice is done. Add the shredded chicken and serve, garnished with Parmesan cheese (maybe your friend just threw in cheddar cheese?).