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Stone Soup

Comforting Stone Soup Recipe Packed with Flavorful Goodness

This Stone Soup is the ultimate comfort food, featuring a delectable blend of chicken and fresh vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Can use olive oil for a healthier option.
  • 4 pieces Chicken Legs Use chicken thighs or boneless chicken for quicker cooking.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 3 cloves Garlic Use garlic powder in a pinch, but fresh is recommended.
For the Veggies
  • 2 medium Carrots Can replace with parsnips for a different flavor.
  • 2 stalks Celery Bell peppers could add a similar crunch.
  • 2 medium Red Potatoes Yukon gold potatoes can also work if preferred.
  • 1 medium Zucchini Summer squash can be used as an alternative.
  • 1 cup Green Beans Snap peas can be used as a substitute.
  • 1 cup Frozen Green Peas Fresh peas can be used if available.
For Flavor and Seasoning
  • 6 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 1 teaspoon Black Pepper Adjust based on personal taste.
  • 1 teaspoon Dried Thyme Use fresh herbs; use about three times more.
  • 1 teaspoon Dried Rosemary Use fresh herbs; use about three times more.
  • 1 teaspoon Dried Oregano Use fresh herbs; use about three times more.
  • 2 leaves Bay Leaves Should be removed before serving.
For the Final Touches
  • 1 cup Barley Can substitute with rice or quinoa.
  • 1 can Canned Diced Tomatoes Fresh tomatoes can be used; chop roughly.

Equipment

  • Large stockpot

Method
 

How to Make Stone Soup
  1. Melt unsalted butter in a large stockpot over medium heat. Add chicken legs and brown for 5-7 minutes. Set aside.
  2. Add diced yellow onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables soften, then add minced garlic for another minute.
  3. Return browned chicken to the pot. Pour in chicken broth and season with salt, pepper, thyme, rosemary, and oregano. Bring to a gentle simmer.
  4. Stir in red potatoes and barley. Simmer for 25-30 minutes until tender, stirring occasionally.
  5. Incorporate canned diced tomatoes, green beans, and zucchini. Simmer for another 10-15 minutes until all vegetables are tender.
  6. Stir in frozen green peas and cook for another 2-3 minutes. Adjust seasoning as desired.
  7. Ladle into bowls, ensuring each serving includes chicken and vegetables. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Optional: Top each bowl with fresh herbs for an extra burst of flavor.

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