To prepare the chicken for the soup, rinse under water and discard all the parts usually packed inside the bird (you may want to reserve the X X X for flavoring, to then be discarded later). Place chicken in a large pot and cover with enough water so the entire bird is covered.
Add chopped carrots, onion, celery and about 1 tablespoon of olive oil to the pot. Turn on the stove to high heat and bring to a boil. With a spoon, scrape off the foam that forms and discard. Reduce heat so the pot just simmers and the chicken cooks about 30 minutes to 1 hour (depending upon the size of the chicken). Cut into the bird and ensure there is no red juice.
Carefully remove bird from pot and place in a strainer to cool. Turn off stove and use a slated spoon to remove most of the onion, discard. Pull apart chicken in shreds (I like to use both dark and white meat) and return to the pot with the vegetables. Add salt, 1 teaspoon at a time, until it meets your taste. You may want to add additional broth (I use organic chicken borth) if you have more meat then liquid.
Separately cook brown rice and keep aside.
When serving, place desired amount of rice in bowl with soup. Garnish with Parmesean cheese and enjoy!
I always make a ton of this soup as it’s a great freezer-ready dinner. I like to freeze without rice and make rice as needed. Experiment with adding different greens once chicken is cooked. I like to add spinach, kale, bak choy, collard greens, each of which only takes a few minutes to wilt.