I have, more or less, every taste in music. Generally, if it has real instruments, a good singer and enjoyable lyrics, I’ll probably rock out to it. I also have a soft spot for folk rock – Arlo Guthrie, Kris Kristofferson and, of course, Simon & Garfunkel.
So, while listening to Scarborough Fair, I came to the line of “parsley, sage, rosemary and thyme” and immediately perked up. “Huh,” I said to myself. “That sounds like an excellent chicken soup recipe!” As it turns out, it is! And the deliciousness that is Scarborough Fair Chicken Soup was born.
I’ve updated this recipe (2/2015) to make it a little simpler. I realize my first version of this recipe took a lot of unnecessary steps. I am all about uncomplicating my life (and yours!), so I got to work on a new version that I love. Mama Soul said this soup reminds her a little bit of stuffing – probably because of the sage I’d think. So if you’re a stuffing fan, this may just be the soup for you.
And just a note:
This is a great soup for couch snuggling under your favorite blanket on a cold winter day! 🙂
Enjoy! And, if I may, I also suggest you check out this version of Scarborough Fair by Queensryche. It’s one of my favorites.
Now, on to the recipe!
Scarborough Fair Chicken Soup Recipe
(Printer friendly version below)
4 chicken breasts, diced
8 cups chicken broth (Learn how to make your own)
1/2 vidalia onion
5-6 ribs celery
16oz white mushrooms
1/3 cup long grain white rice (Omit rice to make grain free, low carb, and GAPS/SCD friendly. Still tastes delicious!)
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried crushed rosemary
2 teaspoons dried thyme
salt and pepper
1 tablespoon olive oil
Step 1: Prep your ingredients. Chop carrots and celery into 1″ pieces (approximately). If your celery has leaves on top, use them too. Quarter mushrooms. Chop onion very small. Dice chicken breasts.
Step 2: Over medium/medium-high heat (depending on your stove), heat 1 tablespoon olive oil until pretty hot, but not smoking. Add chopped onions and cook until soft.
Step 3: Add diced chicken and a sprinkle of salt & pepper. Cook until chicken is cooked through.
Step 4: Add carrots, celery, and mushrooms. Mix to combine with chicken.
Step 5: Add parsley, sage, rosemary, and thyme. Don’t forget to sing while you do it! (It makes the soup taste better! 🙂 )
Step 6: Add 8 cups chicken broth.
Step 7: Cover and bring to a boil. Once boiling, turn down to a simmer – approximately medium-low, depending on your stove. Simmer for 2 hours.
Step 8: After 1 hour 30 minutes has passed, add uncooked rice. (If you are using rice, of course. If you’re not, just keep simmering!) Then cover and continue simmering for the final 30 minutes.
Step 9: After 2 hours of simmering, it’s all ready to eat. Serve and enjoy!