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Gather all ingredients.
Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
Transfer chicken to a cutting board to cool for 10 to 15 minutes.
Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.