Choose separate small pots equipped with drainage holes for each herb to prevent waterlogging. Fill each pot with good quality potting soil, leaving about an inch of space from the rim.

Plant the parsley, thyme, and rosemary seeds or starter plants according to package instructions, which usually involves placing seeds sparsely on the soil surface or transplanting starters into a dug hole. Gently cover seeds with a thin layer of soil and press down lightly, or firm the soil around your starters.

Water the newly planted herbs thoroughly using a watering can with a gentle shower or a spray bottle to avoid disturbing the seeds or fragile roots. Ensure the soil is moist but not waterlogged.

Place your herb pots in a location that receives ample sunlight, ideally 6-8 hours daily, such as a sunny windowsill or a well-lit balcony. Maintain consistent soil moisture, watering when the top inch of soil feels dry, and consider adding a slow-release organic fertilizer every 2-3 months.

Begin harvesting when the plants are established and have sufficient foliage, typically by snipping off the outer leaves or sprigs. Regular harvesting promotes bushier growth and a more abundant yield for your chicken soup and other culinary uses.