Print

Stone Soup Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

Stone Soup is a hearty and flavorful chicken and vegetable soup that combines tender chicken, a medley of fresh and frozen vegetables, and barley in a rich, seasoned broth. This comforting dish is perfect for cozy dinners and uses simple pantry staples to create a nourishing meal.

Ingredients

Scale

Chicken and Broth

  • 4 tablespoons unsalted butter
  • 6 chicken legs
  • 6 cups chicken broth
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 2 bay leaves

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

Herbs and Grains

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, minced
  • 1 teaspoon dried oregano
  • ½ cup barley

Other

  • 29 ounces canned diced tomatoes, do not drain

Instructions

  1. Brown 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. Remove and set aside.
  2. Sauté Vegetables: 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 to release its aroma.
  3. Add Broth and Herbs: Return chicken legs to the pot and pour in chicken broth. Season with salt, pepper, dried thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer gently for 30 minutes to develop deep flavors.
  4. Add Potatoes and Barley: Incorporate red potatoes and barley into the soup. Continue to simmer for an additional 20 minutes until the potatoes are tender and the barley is fully cooked and chewy.
  5. Include Tomatoes and Additional Vegetables: Stir in the canned diced tomatoes along with their juice, green beans, and zucchini. Simmer for 10 more minutes until these vegetables become tender and blend well with the soup.
  6. Shred Chicken: Remove the chicken legs from the pot. Shred the meat, discarding bones and skin, then return the shredded chicken back into the soup to enhance the texture and protein content.
  7. Add Peas and Final Seasoning: Stir in frozen green peas and cook for 2 to 3 minutes until they are heated through. Taste and adjust the seasoning with salt or pepper if necessary.
  8. Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete and satisfying meal.

Notes

  • For a thicker soup, reduce the amount of chicken broth or simmer uncovered for longer.
  • Barley can be substituted with rice or quinoa for a gluten-free option.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Remove bay leaves before serving to avoid any tough, sharp pieces.
  • For a vegetarian version, omit chicken and use vegetable broth, and add extra beans or lentils for protein.

Keywords: Chicken soup, Stone soup, Hearty soup, Barley soup, Vegetable soup, Comfort food, One pot meal

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