Place broth in a large stockpot and set on low to heat up.

Slice your chanterelles lengthways in nice slivers. Set aside.

Heat half of your butter (¼ cup) in frying pan or other large pot on medium heat.

Dice your onions and garlic and add to heated butter. Add the salt, stirring regularly.

After sautéing onions for 7-10 minutes, add your mushrooms and the rest of the butter. Stir and mix in well until mushrooms and onions are melded well and slightly browned and tender.

Dice chicken into small pieces on a cutting board and set aside.

Cut and dice carrots and set aside. Mince some parsley.

Add the chicken to the mushroom/onion mix and stir until chicken is cooked through.

Add the carrots and minced parsley to the mushroom and chicken mix and stir thoroughly, cooking for another few minutes together.

At this point, transfer the pot of onion and chickens to the simmering broth. Carefully add the water.

Simmer gently for 20-30 minutes, then stir in the rice and cover. Once the rice is cooked, you're ready to eat.