Chicken Song Soup

Chicken Song Soup


"When my children were little they would always ask me to make this soup. We call it 'song soup' because of the line 'parsley, sage, rosemary and thyme' from the Simon and Garfunkle song 'Scarborough Fair.' You can change it up by using noodles instead of rice, or add extra veggies instead of a starch. I've also made this with leg quarters instead of white meat, or if you have a lot of people to feed you can double this and use a whole chicken, cut up. Serve with garlic cheese bread and a green salad."

Ingredients 1 h 50 m {{adjustedServings}} servings 169 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool.
  2. While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  3. Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.
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Reviews 5

  1. 7 Ratings

Sarah Jo

Very cute name for a quick soup. For someone who's battling a pretty nasty strain of the flu, I appreciate all the help I can get making something fast that will help me feel better. I had two large chicken breasts just hanging around that I'd poached in chicken broth that I didn't end up using as well as cooked brown rice that was leftover from another meal earlier in the week. I did add more veg(about a half cup of thinly sliced cabbage and more carrots and celery) and I used the chicken broth from poaching the chicken(plus a bit more)for the soup. This will feed me well for a lowfat lunch for a couple days at least and it's flavorful enough where I don't feel like I'm depriving myself of anything. This is so quick it should be illegal and for those of you who have a little of this and that from the week's meals can throw it in and make it work to feed the whole family on the cheap without wasting leftovers. Way to rock it, Ladyslew!


This was excellent. I simmered 2 leg quarters in some chicken broth I had in the freezer. I also used dry thyme as I didn't have any fresh oh yeah I used egg noodles simply because my family is kinda riced out right now =) We really enjoyed this and I will certainly be making it again!!


My whole family did not care for this soup. We didn't like the broth and the whole flavor was just weird. Will not make again!