Place the chicken in a large pot with the onion, garlic, celery, bay leaves, and 3 teaspoons kosher salt. Cover with 8 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour. Periodically skim off any foam or scum that floats to the top of the broth.

Remove the chicken and garlic from the pot and transfer to a bowl. Turn the heat on the broth to medium and continue simmering for 10 minutes, uncovered, to reduce it further.

Turn off the heat and strain the broth into a large bowl through a fine-mesh sieve. You should have about 6 cups of homemade broth. Discard the solids and wipe out the pot. Return it to the stovetop.

Remove and discard the skin from the chicken. Pick the meat and shred it with your fingers. Discard the bones. Carefully pop the garlic from the paper and mash it into a paste. Set aside.

Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Once hot, add the diced onion, celery, parsnips, and carrots. Season with salt and pepper. Sauté for 10 minutes until the vegetables soften and brown around the edges.

Add the reserved garlic paste and minced rosemary and sauté for 1 minute until fragrant. Add ¾ cup white rice and stir to combine. Cook for 1 minute to lightly toast it.

Add the prepared broth along with 2 cups of water (see Note 1) and the shredded chicken. Bring to a boil. Reduce the heat to low and cover. Simmer for 30 minutes or until the rice is tender. Add more water if needed. Taste and add salt and pepper.

Add the lemon juice to the pot and turn off the heat. Taste and season once more.

Spoon the soup into bowls and serve with minced parsley on top. Enjoy!