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Southern Chicken Soup

1 3-lb. fowl 2 qts. cold water 3 tablespoons cooked rice 2 teaspoons salt 1/8 teaspoon pepper 1 teaspoon minced parsley Cut all the meat from fowl, reserving the breast whole. Cut the rest into bits, break the bones, and put them with the meat and salt water into the kettle. Place the breast on top of the other meat. Cook four hours. Remove the breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley.