Cook the chicken, the chopped onion, the garlic cloves and the soup greens in about 2 liters of salted water. Drain the stock, remove the meat from the bones and cut the carrots into small cubes and set everything aside. Sprinkle the rice in plenty of boiling salted water and cook on a low flame. Pour off the cooking water over a sieve. Beat in the dry rice, the carrots and then the eggs and dust with the flour. Mix everything well and let stand for a few minutes. Shape dumplings with two spoons and add to the hot broth. When they swim, the dumplings are ready. Now place the poultry meat in the middle of the plate and place the dumplings around it. Top up with the broth and serve hot. (Unfortunately I ran out of parsley. That would make the soup)