Chicken Rice Soup

Sweat the onion and garlic in oil. Add the chicken, season with salt and pepper and lightly brown. Pour in the cold water, bring to a boil and simmer slowly until the meat falls of the bones, around 1h 30min. Pass the stock through a sieve and bring back to the heat. Meanwhile peel, chop and add the carrots to the stock. Remove the chicken meat from the bones and shred. Wash the rice until the water runs clear and add it to the boiling stock with the carrots. When the rice is cooked add the shredded chicken and the chopped parsley. Reheat the chicken and serve.