Place your chicken in your largest pot and fill with water. Make sure the water reaches one inch over the chicken.
Add the onion, carrot, parsnip, bouillon cubes, and salt and pepper. Bring to a boil.
Let the soup boil over medium flame for up to two hours. Check with the thermometer to make sure the chicken is cooked. The longer you let this cook, the more tender the chicken will become, and the more nutritious the broth. Add your parsley in the final 10 minutes of cooking.
In a separate pot, make your white rice.
When finished, remove chicken from the pot and cut up for each bowl. You can strain the soup if desired. Serve hot and top with rice and more fresh parsley.