Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
Rice cake with cheese, this cake is a success, see
DILL PICKLE SALTINES: A Tangy Twist on a Classic Snack
French Onion Meatballs
The Miracle Drain Cleaner: Clear Your Clogs with Household Ingredients
SWEET ALABAMA PECANBREAD
Vegan French Croissants
Understanding and Preventing Oven Door Shattering
Neighbor’s Little Girl Left a Mysterious Gift—What Was Inside Made My Blood Run Cold
Breaking: Robert De Niro Vows to Leave the US Permanently if the 45th Returns to Office