Description
Stone Soup is a hearty, comforting soup brimming with tender chicken, a variety of fresh vegetables, barley for added texture, and aromatic herbs. This classic American soup is perfect for family dinners or cozy nights, providing a nourishing and filling meal that warms from the inside out.
Ingredients
Scale
Proteins
- 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
- 1/2 cup barley
Fats
- 4 tablespoons unsalted butter
Herbs and Seasonings
- 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
- Brown the Chicken: Melt butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides for about 5–7 minutes per side to develop flavor. Once browned, remove the chicken and set aside.
- Sauté the Vegetables: Add diced onion, carrots, and celery to the same pot and sauté until they are softened, about 5 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Simmer with Broth and Herbs: Return the browned chicken legs to the pot. Pour in chicken broth and add salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring everything to a boil, then reduce heat and let it simmer gently for 30 minutes to infuse the flavors.
- Add Potatoes and Barley: Stir in the red potatoes and barley, allowing the soup to simmer an additional 20 minutes until the potatoes are tender and barley is cooked through.
- Incorporate Tomatoes and Vegetables: Add the canned diced tomatoes with their juice, green beans, and zucchini to the pot. Continue simmering for another 10 minutes until these vegetables have softened.
- Shred the Chicken: Remove the chicken legs from the soup, shred the meat off the bones, and return the shredded chicken to the soup. Discard the bones and skin.
- Finish with Peas: Stir in the frozen green peas and cook for 2–3 minutes until they are heated through. Taste the soup and adjust the seasoning as needed.
- Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a satisfying meal.
Notes
- Use fresh herbs if available to enhance the soup’s flavor and aroma.
- Barley can be substituted with rice or pasta if preferred or to suit dietary needs.
- This soup stores well and tastes even better the next day after flavors meld.