Introduction

Stone Soup is a hearty, comforting dish packed with tender chicken, nutritious vegetables, and wholesome barley. This classic soup simmers slowly, allowing flavors to meld into a warm, satisfying meal perfect for any season.

A deep white bowl filled with a rich stew showing several layers starting with a dark brown, glossy broth covering the bottom, followed by chunky pieces of cooked chicken with a browned, slightly crispy texture at the center. Around the chicken are thick slices of bright green zucchini, round pieces of vibrant pink radish, and chunks of golden yellow potato, each with a soft, cooked look. Scattered throughout are small black olives and dark raisins adding contrast, while fresh green basil leaves and thyme lightly garnish the top, adding a fresh touch. The bowl sits on a white marbled surface with a glass of water nearby, captured in warm, soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter
6 chicken legs
1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary, minced
1 teaspoon dried oregano
2 bay leaves
8 red potatoes, cut into 1” chunks
1/2 cup barley
29 ounces canned diced tomatoes, do not drain
1/2 pound green beans, cut into 1” pieces
2 zucchini, cut into half moons
1 cup frozen green peas

Instructions

Step 1: Melt the butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides, about 5–7 minutes per side. Once browned, remove the chicken and set aside.
Step 2: Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Step 3: Return the chicken legs to the pot. Pour in the chicken broth and add kosher salt, black pepper, thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
Step 4: Add the red potatoes and barley to the pot. Continue to simmer for 20 minutes, or until the potatoes are tender and the barley is cooked through.
Step 5: Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Let the soup simmer for 10 more minutes until the vegetables are tender.
Step 6: Remove the chicken legs from the pot. Shred the meat, discarding bones and skin, then return the shredded chicken to the soup.
Step 7: Add the frozen peas and cook for 2–3 minutes until heated through. Taste and adjust seasoning as needed.
Step 8: Serve the soup hot, ideally with crusty bread or crackers for a complete meal.

Tips & Variations

Use fresh herbs if available for a brighter, more vibrant flavor.
Barley can be substituted with rice or small pasta shapes for a different texture.
For extra richness, add a splash of cream just before serving.
Vegetarian version: omit chicken and use vegetable broth, adding extra beans or lentils for protein.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A deep white bowl holds a rich, colorful vegetable and chicken stew with about four layers visible: the bottom layer is a brown broth dotted with green herbs, the middle layer shows chunks of yellow potatoes, orange carrots, and green zucchini, while on top there are pieces of golden-brown seared chicken and some halved cherry tomatoes in bright red. A toast slice with airy texture rests on the bowl’s edge, and a silver spoon scoops up a mix of chicken, potato, and zucchini, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs?

Yes, boneless chicken breasts can be used, but they may cook faster and be less flavorful than legs. Adjust cooking time accordingly to avoid drying out the meat.

Is barley necessary for this soup?

Barley adds a lovely texture and heartiness, but you can substitute it with rice, pasta, or even quinoa based on your preference or pantry availability.