Clean any gizzards from the inside of the chicken and rinse the cavity with cool water. Pat dry with paper towels and season well with salt and pepper, inside and out. Place the chicken in large pot, add enough water to cover and add the large pieces of carrot, onion, celery and garlic. Bring the pot to a boil over high heat and season the water to taste with salt and pepper. Reduce the heat and cook at a simmer for 45 minutes. Remove the chicken from the pot, and set aside until cool enough to handle. Strain the remaining liquid in the pot and reserve.
While the rice is simmering, combine the spinach, basil and garlic in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and stir in the olive oil and parmesan cheese. Pick the meat from the chicken and discard the bones and skin. Add the cleaned meat to the bowl with the spinach and basil.
When the rice is tender, stir the chicken mixture into the pot, return to a simmer and season to taste with salt and pepper.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/good-for-the-soul-chicken-rice-soup/