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–+ servings
Stone Soup

Hearty Stone Soup: A Warm Embrace in Every Bowl

Discover the magic of Stone Soup, a heartwarming dish with simple ingredients that transforms into a rich, nourishing meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Unsalted Butter Substitution: Olive oil can be used for a healthier option.
  • 4 pieces Chicken Legs Note: Bone-in chicken thighs can also work well.
  • 1 medium Yellow Onion Substitution: Shallots for a milder flavor.
  • 3 cloves Garlic Fresh or minced garlic can be used interchangeably.
For the Vegetables
  • 2 medium Carrots No substitutions required.
  • 2 stalks Celery No substitutions required.
  • 3 medium Red Potatoes Substitution: Yukon gold potatoes can also be used.
  • 1 cup Green Beans Substitution: Use frozen if fresh is not available.
  • 1 medium Zucchini No substitutions required.
  • 14.5 ounces Canned Diced Tomatoes Note: Fresh tomatoes can be used, about 4-5 medium.
  • 1 cup Frozen Green Peas Substitution: Fresh peas can be used if in season.
For Seasoning
  • 8 cups Chicken Broth Substitution: Vegetable broth for a vegetarian option.
  • 1 teaspoon Kosher Salt Substitution: Use low-sodium versions for a healthier option.
  • 1 teaspoon Black Pepper Essential for enhancing flavors.
  • 1 teaspoon Dried Thyme Substitution: Fresh herbs (3x amount) can be used for more vibrant flavors.
  • 1 teaspoon Dried Rosemary Substitution: Fresh herbs (3x amount) can be used for more vibrant flavors.
  • 1 teaspoon Dried Oregano Substitution: Fresh herbs (3x amount) can be used for more vibrant flavors.
  • 2 pieces Bay Leaves Infuse the broth with subtle herbal notes, but remember to remove before serving.
For the Grains
  • 1 cup Barley Substitution: Quinoa for a gluten-free option.

Equipment

  • Large Pot

Method
 

Instructions
  1. In a large pot, melt a few tablespoons of unsalted butter over medium heat. This will create a rich base for your Stone Soup.
  2. Add the chicken legs to the pot, browning them on all sides for about 5-7 minutes. This step adds depth to the broth, so don’t rush it!
  3. Once the chicken is browned, set it aside. Sauté diced onion, carrots, and celery in the same pot for about 5 minutes until they're softened. Stir in minced garlic and sauté for an additional minute, releasing those beautiful aromas.
  4. Return the browned chicken to the pot and pour in the chicken broth. Sprinkle in kosher salt, black pepper, dried thyme, rosemary, oregano, and toss in the bay leaves. Bring everything to a simmer and let the flavors meld together.
  5. Stir in the diced red potatoes and barley. Let the soup simmer gently for about 25-30 minutes, until the potatoes are tender and the barley is cooked through.
  6. Add the canned diced tomatoes, green beans, and zucchini to the pot. Continue to simmer for another 10-15 minutes until the vegetables are cooked through, adding more color to your soup.
  7. Lastly, stir in the frozen peas and heat through for a few minutes. Taste the soup and adjust the seasoning if necessary—this is where the magic happens!
  8. Ladle the warm Stone Soup into bowls, ensuring each has a delightful mix of chicken, vegetables, and grains.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Optional: Drizzle with a little olive oil or fresh herbs before serving for an extra touch of flavor.

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