Everybody craves soup on cold, wintry days. I love this rainy-day soup, even in the summer. Most soups have rice, potatoes, or pasta, but rarely all three. Maybe we should nickname this “exercise” soup since it’s loaded with carbohydrates. I like to have a big bowl of this over cornbread, then take a nap, but that’s just me.
In a large stockpot, boil the chicken, bouillon cubes, onion, parsley, and pepper in the water until fully cooked, about 30 minutes. Remove the chicken from the broth and strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool. Cut into cubes.
Measure the broth and add enough water to make 8 cups of liquid in the large stockpot. Bring the broth to a boil. Add the carrots and potatoes, and cook for 20 minutes, or until the potatoes are done. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the cheese and rice. Stir the mixture and let it stand for 10 minutes before serving.