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–+ servings
Stone Soup

Cozy Stone Soup: A Heartwarming Comfort Food Delight

This comforting Stone Soup brings together chicken, vegetables, and wholesome grains, nourishing both body and soul.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter Use olive oil if dairy-free
  • 4 pieces chicken legs Boneless chicken can be used; adjust cooking time accordingly
  • 1 piece yellow onion Shallots can be used for a milder flavor
  • 3 cloves garlic
  • 6 cups chicken broth Use vegetable broth for a vegetarian option
For the Vegetables
  • 2 pieces carrots Use parsnips for a different flavor
  • 2 pieces celery stalks Leeks or fennel can provide a similar taste
  • 3 pieces red potatoes
  • 1 can canned diced tomatoes Can substitute with fresh chopped tomatoes (4-5 medium)
  • 1 cup green beans
  • 1 piece zucchini
  • 1 cup frozen green peas
For the Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme Use fresh herbs—approximately three times the quantity
  • 1 teaspoon dried rosemary Use fresh herbs—approximately three times the quantity
  • 1 teaspoon dried oregano Use fresh herbs—approximately three times the quantity
  • 2 pieces bay leaves
For Added Nutrition
  • 1 cup barley Rice, quinoa, or small pasta can be used

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat. Brown 4 chicken legs for about 5-7 minutes, then set aside.
  2. In the same pot, add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes, then add 3 minced garlic cloves and cook for 1 minute more.
  3. Return the browned chicken to the pot, add 6 cups of chicken broth, 1 teaspoon each of kosher salt, black pepper, dried thyme, rosemary, oregano, and 2 bay leaves. Simmer for about 10 minutes.
  4. Stir in 3 diced red potatoes and 1 cup of barley. Simmer for 25-30 minutes until potatoes are tender and barley is cooked.
  5. Add a can of diced tomatoes, 1 cup of green beans, and 1 diced zucchini. Simmer for 10-15 minutes until the vegetables are softened.
  6. Stir in 1 cup of frozen green peas and heat through for 2-3 minutes. Adjust seasoning before serving.
  7. Ladle soup into bowls, ensuring each serving has chicken, vegetables, and barley. Serve with warm, crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 35mgCalcium: 6mgIron: 15mg

Notes

Remove bay leaves before serving. Adjust all seasoning to taste before serving.

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