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Stone Soup

Stone Soup

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6–8 servings 1x
  • Category: Soup
  • Method: Stovetop Simmering
  • Cuisine: American
  • Diet: Low Salt

Description

Stone Soup is a hearty, comforting soup filled with chicken, vegetables, barley, and flavorful herbs. This classic recipe is perfect for family meals or cozy evenings, providing a warm and nourishing bowl.

Ingredients

Units Scale
  • 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

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

Notes

  • Use fresh herbs if available for a more vibrant flavor.
  • Barley can be substituted with rice or pasta if preferred.
  • This soup stores well and tastes even better the next day.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 320
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 95 mg

Find it online: https://cooktune.com/stone-soup/