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Stone Soup Recipe

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★★★★★

4.6 from 73 reviews

This classic Stone Soup recipe is a hearty and comforting chicken and vegetable soup, featuring tender chicken legs, barley, and a medley of fresh vegetables simmered in a flavorful broth. It’s a nutritious and satisfying dish perfect for a wholesome family 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 and Herbs

  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, minced
  • 1 teaspoon dried oregano
  • 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

Grains and Tomatoes

  • ½ cup barley
  • 29 ounces canned diced tomatoes, do not drain

Instructions

  1. Brown the Chicken: Melt the butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides, about 5–7 minutes per side. Once browned, remove the chicken legs from the pot and set them aside.
  2. Sauté Vegetables: Add the diced onion, carrots, and celery to the pot and sauté until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
  3. Simmer Chicken and Broth: Return the browned chicken legs to the pot, then add the chicken broth, kosher salt, black pepper, thyme, rosemary, oregano, and bay leaves. Bring this mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to develop rich flavor.
  4. Add Potatoes and Barley: Incorporate the red potatoes and barley into the pot. Continue simmering for an additional 20 minutes, or until the potatoes are tender and the barley is fully cooked.
  5. Add Remaining Vegetables: Stir in the diced tomatoes along with their juice, green beans, and zucchini. Let the soup simmer for another 10 minutes until all the vegetables become tender.
  6. Shred the Chicken: Carefully remove the chicken legs from the soup. Shred the meat with a fork, discarding the bones and skin, then return the shredded chicken back into the pot.
  7. Finish with Peas: Add the frozen green peas to the soup and cook for 2–3 minutes until heated through. Taste and adjust the seasoning if necessary.
  8. Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete and comforting meal.

Notes

  • Use fresh herbs if available for a more vibrant and aromatic flavor.
  • Barley can be substituted with rice or pasta depending on your preference.
  • This soup stores well in the refrigerator and tastes even better the next day as the flavors meld.

Keywords: stone soup, chicken soup, barley soup, vegetable soup, hearty soup, homemade soup, comforting meal

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