Try another kind of carbohydrate in your comfort soup. Starch from rice thickens the soup and gives it real body, and the grains expand and get fluffy. Cut chicken into parts, separating limbs and breasts from torso. This should expose some torso bones. In a soup pot combine all ingredients except parsley and bring to a boil.
Transfer chin to colander and when cool enough to handle, discard skin and bones.
Coarsely shred meat and return to soup. Season with parsley, salt and pepper and reheat if necessary. Six great servings. Smash cloves with flat side of a heavy knife and remove skin, roughly chop. In a soup pot, bring water, garlic, herbs to a boil.