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Stone Soup Recipe

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★★★★★

4.8 from 126 reviews

Stone Soup is a hearty and nourishing chicken and vegetable soup that combines tender chicken legs, fresh vegetables, barley, and aromatic herbs to create a comforting one-pot meal perfect for any season.

Ingredients

Scale

Proteins

  • 6 chicken legs
  • 4 tablespoons unsalted butter

Vegetables

  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 red potatoes, cut into 1” chunks
  • 1/2 pound green beans, cut into 1″ pieces
  • 2 zucchini, cut into half moons
  • 1 cup frozen green peas

Liquids & Canned Goods

  • 6 cups chicken broth
  • 29 ounces canned diced tomatoes, do not drain

Grains & Legumes

  • 1/2 cup barley

Herbs & Seasonings

  • 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

Instructions

  1. Brown the Chicken: Melt the unsalted butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides, approximately 5 to 7 minutes per side, until golden and crisp. Once browned, remove the chicken from the pot and set aside.
  2. Sauté Aromatics: Add the diced onion, carrots, and celery to the same pot. Sauté the vegetables over medium heat until they are softened, which should take about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Broth and Herbs: Return the browned chicken legs to the pot. Pour in the chicken broth and add the kosher salt, black pepper, dried thyme, minced rosemary, dried oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to develop flavors.
  4. Add Potatoes and Barley: Add the red potatoes cut into chunks and the barley to the pot. Continue simmering for another 20 minutes or until the potatoes are tender and the barley is fully cooked.
  5. Add Additional Vegetables: Stir in the canned diced tomatoes along with their juice, green beans, and zucchini slices. Simmer the soup for an additional 10 minutes until all vegetables become tender.
  6. Shred the Chicken: Remove the chicken legs from the pot. Shred the meat off the bones, discarding the bones and skin. Return the shredded chicken back into the soup.
  7. Finish with Peas: Add the frozen green peas to the soup and cook for 2 to 3 minutes until they are heated through. Taste and adjust seasoning with salt or pepper if necessary.
  8. Serve: Serve the stone soup hot, accompanied by crusty bread or crackers for a complete comforting meal.

Notes

  • Use fresh herbs if available for a more vibrant and fresh flavor.
  • Barley can be substituted with rice or pasta based on personal preference or dietary needs.
  • This soup stores well and the flavors deepen, making it even tastier the next day.

Keywords: Stone Soup, chicken soup, hearty soup, barley soup, vegetable soup, comforting meals, one-pot soup

Find it online: https://tastemadebyclara.com/stone-soup-recipe/