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!
Long way: Cover a whole fryer with water in a stockpot. Bring to a boil, reduce heat and simmer for an hour, or until chicken is done and broth is rich. Remove chicken. Proceed with step 2. Be sure to add salt to taste if you make your own broth.
This recipe makes 6-8 servings and is easily halved if you prefer 4 servings.