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–+ servings
Stone Soup

Cozy Stone Soup: Your Ultimate Comfort Food Made Simple

This Stone Soup is a comforting, budget-friendly meal, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter Substitute with olive oil for dairy-free option.
  • 4 pieces chicken legs Can swap with boneless chicken thighs or breasts.
  • 1 medium yellow onion White or red onion can serve as alternatives.
  • 3 cloves garlic Chop finely for more robust flavor.
For the Vegetables
  • 2 medium carrots Consider parsnips for a different flavor.
  • 2 stalks celery
  • 4 medium red potatoes Tiny waxy potatoes work well too.
  • 1 medium zucchini Feel free to omit if not favored.
  • 1 cup green beans
  • 1 cup frozen green peas Tossed in at the end for sweetness.
For the Broth
  • 6 cups chicken broth Vegetable broth can be used for vegetarian version.
  • 1 can canned diced tomatoes Fresh tomatoes can be used as a substitute.
For Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme Use fresh herbs for intensified flavor.
  • 1 teaspoon dried rosemary Use fresh herbs for intensified flavor.
  • 1 teaspoon dried oregano Use fresh herbs for intensified flavor.
  • 2 pieces bay leaves Remember to remove before serving.
For the Grains
  • 1 cup barley Quinoa or rice can be alternatives.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Stone Soup
  1. Melt the butter in a large stockpot over medium heat. Add chicken legs, skin side down, and brown for 6-8 minutes.
  2. Sauté diced yellow onion, sliced carrots, and chopped celery for 5 minutes until softened, then add chopped garlic and cook for another minute.
  3. Return browned chicken legs to the pot, pour in chicken broth, and season with salt, pepper, thyme, rosemary, oregano, and bay leaves. Simmer for about 10 minutes.
  4. Add diced red potatoes and rinsed barley to the pot. Cook for 25-30 minutes until potatoes are tender.
  5. Stir in canned diced tomatoes, chopped green beans, and diced zucchini (if using). Simmer uncovered for another 10-15 minutes.
  6. Fold in frozen green peas and let heat through for about 5 minutes while adjusting the seasoning.
  7. Serve hot in bowls immediately, pairing it with warm crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store leftover Stone Soup in airtight containers for up to three days. Freeze portions for quick meals later.

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