Stone Soup Recipe

Introduction

Stone Soup is a hearty and comforting chicken and vegetable stew packed with flavor and nourishing ingredients. This classic recipe combines tender chicken, fresh vegetables, and wholesome barley to create a satisfying meal perfect for any season.

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
• ½ cup barley
• 29 ounces canned diced tomatoes, do not drain
• ½ pound green beans, cut into 1″ pieces
• 2 zucchini, cut into half moons
• 1 cup frozen green peas

Instructions

1. Step 1: Melt 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. Remove and set aside.
2. Step 2: Add diced onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
3. Step 3: Return the chicken legs to the pot and pour in the chicken broth. Add salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat to simmer for 30 minutes.
4. Step 4: Add the red potatoes and barley to the pot. Continue simmering for another 20 minutes until potatoes are tender and barley is cooked through.
5. Step 5: Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Simmer for 10 minutes more until the vegetables are tender.
6. Step 6: Remove the chicken legs from the pot. Shred the meat, then return it to the soup. Discard the bones and skin.
7. Step 7: Add the frozen peas and cook for 2–3 minutes until heated through. Taste and adjust seasoning if needed.
8. Step 8: Serve the soup hot with crusty bread or crackers for a perfect meal.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth, increasing the vegetables or adding beans for protein.
• Feel free to swap barley with rice or quinoa if barley is unavailable or if you prefer a different texture.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors beautifully.
• Use fresh herbs if available; add them towards the end of cooking to preserve their aroma.

Storage

Store leftover stone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through, adding a splash of broth or water if it has thickened. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of chicken legs?

Yes, you can substitute chicken breasts, but they cook faster and are leaner, so add them later in the cooking process to avoid drying out.

Is it necessary to add the barley?

Barley adds a lovely chewy texture and heartiness, but you can omit it or replace it with another grain like rice or quinoa if preferred.

Stone Soup Recipe

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A hearty and nourishing Stone Soup featuring tender chicken legs, a medley of fresh vegetables, barley, and flavorful herbs simmered together to create a comforting and wholesome meal perfect for any season.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 6 chicken legs

Vegetables

• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 red potatoes, cut into 1″ chunks
• ½ pound green beans, cut into 1″ pieces
• 2 zucchini, cut into half moons
• 1 cup frozen green peas

Pantry

• 4 tablespoons unsalted butter
• 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
• ½ cup barley
• 29 ounces canned diced tomatoes, do not drain

Instructions

1. Brown the Chicken: Melt butter in a large soup pot over medium heat. Add chicken legs and brown on all sides, about 5–7 minutes per side. Once browned, remove the chicken legs and set them aside.
2. Sauté Vegetables: Add diced onion, carrots, and celery to the pot and sauté until softened, approximately 5 minutes. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
3. Simmer Broth with Herbs: Return the browned chicken to the pot and pour in chicken broth. Add salt, black pepper, thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes to infuse flavors and cook the chicken thoroughly.
4. Add Potatoes and Barley: Stir in red potato chunks and barley into the pot. Continue to simmer for another 20 minutes until the potatoes are tender and the barley is fully cooked.
5. Incorporate More Vegetables: Add the canned diced tomatoes with their juice, green beans, and zucchini pieces. Let the soup simmer for 10 more minutes until all vegetables are tender and flavors meld beautifully.
6. Shred Chicken: Remove chicken legs from the pot. Carefully shred the meat, discarding the bones and skin. Return the shredded chicken back into the soup pot to blend with the other ingredients.
7. Add Frozen Peas and Adjust Seasoning: Stir in the frozen green peas and cook for 2–3 minutes until heated through. Taste the soup and adjust seasoning as necessary to your preference.
8. Serve: Ladle the hot stone soup into bowls and serve with crusty bread or crackers for a complete, comforting meal.

Notes

• Using bone-in chicken legs adds extra richness to the soup broth.
• Barley adds a lovely chewy texture and makes the soup more filling.
• Feel free to substitute vegetables based on seasonal availability.
• Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
• Remove bay leaves before serving to avoid an overpowering taste.

Keywords: stone soup, chicken soup, hearty soup, vegetable soup, barley soup, comforting meal, homemade soup