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1. Put the chicken carcass and 3 quarts water in a stock pot. Add more water if the carcass is not covered. Bring to boil and simmer, covered, for 1-2 hours.
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2. Turn heat off. Remove the carcass and place on a plate. Strain the broth into a large bowl. Remove any meat from the strainer and set aside.
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3. In the now empty stock pot, heat 2-3 tbsp olive oil and fry the onion and garlic until just starting to brown.
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4. Add the carrots, parsnips, celery stalk and tops. Fry for a couple of minutes.
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5. Deglaze the pan with the sherry and cook for a couple minutes until the liquid is reduced.
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6. Add the broth, parsley, bay leaves, salt, pepper, and herbs.
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7. Add a cup of cooked rice to the pot. Cover and simmer.
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8. Meanwhile, pick the meat off the carcass bones and set aside. If this is not enough meat, chop some leftover cooked chicken meat.
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9. After the vegies are softened, add the meat to the soup and simmer for 10 more minutes or so.
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NOTE: You can add noodles to this soup instead of rice. But my advice is to cook the noodles separately, and add them only to the portion of soup you are going to eat now. Do not store soup with noodles in the fridge or freezer. The noodles will soak up too much liquid and will be overly swollen and mushy.
