Chicken Song Soup Recipe - Allrecipes.com
Chicken Song Soup Recipe
  • READY IN ABOUT 2 hrs

Chicken Song Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 40 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Jun 26, 2009

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!

 
Aug 31, 2009

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!!

 
Jan 19, 2010

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!

 
Nov 18, 2009

The flavors are good, but my rice came out too mushy and I didn't care for the chunks of fresh rosemary. I love rosemary, but I prefer dried and ground. I'll probably try again with a different rice. Thanks for submitting.

 
Mar 20, 2013

This recipie is my favorite. I used Brown Gluten Free Rice becuase I don't eat anything white anymore these days because I'm allergic to bleached products. It was awesome. You can use noodles or rice either way it's just as good. I prefer rice though bc the noodles expand too much. Most of the herbs I used out in the side of the house they were fresh. If you don't have a fresh herb garden it may become discouraging to find these fresh herbs. So I would make a goal during the spring to plant fresh herbs!

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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