gluten freePrep the vegetables
Peel and dice the carrots and potatoes, chop the onion, and mince the garlic. Rinse the white rice in a bowl with cold water a couple of times, then let it drain. Rinse the parsley, slice the green onion, and keep both herbs aside for the finish.
Season the chicken
Pat the bone-in chicken pieces dry with paper towels, then season them all over with about 1 tsp of the salt and half of the black pepper.
Brown the chicken
Heat the olive oil in a large heavy pot over medium-high heat. Add the chicken pieces and sear for 3 to 4 minutes on the first side, then flip and sear for 3 to 4 minutes more until lightly golden. Stir in the onion and garlic and cook for 3 minutes more, just until softened and fragrant.
Simmer the soup
Pour in the water, add the carrots, potatoes, and bay leaf, and bring everything to a boil. Lower to a gentle simmer, skim off any foam, cover partly, and cook for 20 minutes until the chicken is cooked through and the vegetables are starting to turn tender.
Cook the rice
Stir in the drained white rice, then simmer for 15 minutes, stirring once or twice so it doesn't stick, until the rice is tender and the soup looks lightly thickened. If it gets too thick, splash in a little more water.
Finish and serve
Turn off the heat and remove the bay leaf. Stir in the parsley and green onion, taste, and add the remaining salt and pepper if needed. Ladle into bowls and serve with lemon wedges on the side.
