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Stone Soup Recipe

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★★★★★

4.4 from 137 reviews

This hearty Stone Soup recipe is a comforting and nutritious meal featuring tender chicken, fresh vegetables, and wholesome barley in a flavorful broth. Perfect for chilly days, this classic soup combines a variety of herbs and garden vegetables to create a satisfying and nourishing dish that warms the soul.

Ingredients

Scale

Meat and Butter

  • 4 tablespoons unsalted butter
  • 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
  • 1/2 pound green beans, cut into 1″ pieces
  • 2 zucchini, cut into half moons
  • 1 cup frozen green peas

Liquids and Canned Goods

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

Grains and Seasonings

  • 1/2 cup barley
  • 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 butter in a large soup pot over medium heat. Add chicken legs and brown on all sides, about 5–7 minutes per side. Remove the browned chicken and set aside to use later in the soup.
  2. Sauté the Vegetables: Into the same pot, add diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in minced garlic and cook for an additional minute, allowing the garlic to release its flavor.
  3. Simmer the Soup Base: Return the chicken legs to the pot along with chicken broth, kosher salt, black pepper, dried thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes to develop flavors.
  4. Add Potatoes and Barley: Add the cut red potatoes and barley to the pot. Continue simmering for another 20 minutes until the potatoes are tender and the barley is fully cooked.
  5. Add Remaining Vegetables: Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Let the soup simmer for 10 more minutes until the vegetables are tender but still retain some texture.
  6. Prepare Chicken Meat: Remove the chicken legs from the soup and shred the meat off the bones. Discard the bones and skin, then return the shredded chicken meat back into the soup pot.
  7. Finish with Peas and Adjust Seasoning: Add the frozen green peas and cook for 2–3 minutes until heated through. Taste and adjust seasoning with additional salt or pepper if needed.
  8. Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete comforting meal.

Notes

  • For a thicker soup, reduce the broth slightly during simmering or add extra barley.
  • Feel free to substitute chicken legs with boneless chicken thighs for quicker cooking.
  • Adding fresh herbs at the end can brighten the flavor if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To make it vegetarian, omit chicken and use vegetable broth, adding extra beans or lentils for protein.

Keywords: Stone Soup, chicken soup, barley soup, vegetable soup, comfort food, hearty soup, healthy soup

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