• 1 large onion, coarsely chopped
• 3 large celery ribs, cut into 1/4-inch-thick slices
• 3 medium carrots, cut into 1/4-inch-thick slices
• 1 (3 1/2- to 4-pound) chicken
• 1 cup long-grain brown rice
• 1/3 cup packed fresh flat-leaf parsley leaves
• 3 teaspoons salt
• 3 quarts water
• Freshly ground black pepper

Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.

Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.