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Stone Soup Recipe

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★★★★★

4.5 from 54 reviews

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.

Ingredients

Scale

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

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