Pour broth into large stock pot. Stir in Italian Dressing Mix and parsley (if using parsley).
Debone and shred chicken, add to pot. Place over medium heat and bring just to a boil. Reduce heat and allow to simmer while rice cooks.
Cook rice according to package directions.
When rice is done, stir cream and potato flakes into soup.
Fill each individual bowl with 1/2 cup cooked rice. Top with soup. Stir to combine. Enjoy!