Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring the soup to a gentle bubble and cover partially. Cook the chicken slowly for about 15-20 minutes.

Remove the chicken and use two forks to shred. Discard the bones and return the shredded chicken to the soup.

In a separate pot, add 1 ½ cups chicken broth and bring to a boil. Add the rice and submerge it in the liquid. Bring back to a boil, cover tightly, reduce to a simmer, and cook for 15 minutes.

Turn off the heat and let the rice sit in the pot, covered, for 10 minutes.

Taste the soup and season with salt if desired. Spoon the rice into serving bowls and ladle soup on top. Garnish with parsley and serve.