Description

Stone Soup is a hearty and comforting American soup made with tender chicken legs, a variety of fresh vegetables, barley, and a blend of savory herbs. This classic stovetop simmered soup is perfect for family meals and cozy evenings, offering a warm, nourishing bowl packed with flavor and wholesome ingredients.

Ingredients

Scale

Meat and Dairy

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

Pantry Items and Spices

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
1/2 cup barley
29 ounces canned diced tomatoes, do not drain

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Instructions

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 chicken and set aside to rest.
Sauté Vegetables: Add the diced onion, carrots, and celery to the pot and sauté until softened, roughly 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Simmer Chicken and Broth: Return the browned chicken legs to the pot along with the chicken broth. Add kosher salt, black pepper, dried thyme, rosemary, oregano, and bay leaves. Bring mixture to a boil, then reduce heat and let simmer gently for 30 minutes to develop flavors.
Add Potatoes and Barley: Add the red potato chunks and barley to the pot. Continue simmering for an additional 20 minutes until the potatoes are tender and the barley is fully cooked.
Add More Vegetables: Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Simmer for 10 more minutes or until all the vegetables are tender but still retain their shape.
Shred the Chicken: Remove the chicken legs from the pot. Shred the meat off the bones and discard the bones and skin. Return the shredded chicken to the soup to absorb the flavors.
Finish with Peas and Season: Add frozen peas to the soup and cook for 2–3 minutes until heated through. Taste and adjust seasoning as needed.
Serve: Serve the hot soup with crusty bread or crackers for a satisfying meal.

Notes

Use fresh herbs if available for a more vibrant and aromatic flavor.
Barley can be substituted with rice or pasta if preferred, keeping in mind cooking times may vary.
This soup stores well in the refrigerator and tastes even better the next day, making it great for meal prep.