Stone Soup Recipe

Introduction

Stone Soup is a hearty, comforting soup packed with tender chicken, fresh vegetables, and wholesome barley. This rustic recipe transforms simple ingredients into a warm, satisfying meal perfect for any day of the week.

Ingredients

• 4 tablespoons unsalted butter
• 6 chicken legs
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 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
• 8 red potatoes, cut into 1″ chunks
• ½ cup barley
• 29 ounces canned diced tomatoes, do not drain
• ½ pound green beans, cut into 1″ pieces
• 2 zucchini, cut into half moons
• 1 cup frozen green peas

Instructions

1. Step 1: 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 and set aside.
2. Step 2: Add diced onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Step 3: Return chicken to the pot and add chicken broth, salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Step 4: Add red potatoes and barley. Simmer for an additional 20 minutes until potatoes are tender and barley is cooked.
5. Step 5: Stir in diced tomatoes with their juice, green beans, and zucchini. Simmer for 10 minutes more until vegetables are tender.
6. Step 6: Remove chicken legs from the pot, shred the meat, and return it to the soup. Discard bones and skin.
7. Step 7: Add frozen peas and cook for 2–3 minutes until heated through. Adjust seasoning if needed.
8. Step 8: Serve hot with crusty bread or crackers.

Tips & Variations

• For a vegetarian version, omit chicken and use vegetable broth; add lentils or chickpeas for protein.
• If you don’t have barley, substitute with rice or quinoa for a different texture.
• Fresh herbs can be used instead of dried – add them towards the end of cooking to preserve flavor.
• To make shredding easier, cool the chicken slightly before removing skin and bones.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low-medium heat, adding a splash of broth or water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of chicken legs?

Yes, boneless chicken thighs or breasts can be used. Adjust cooking time to ensure the chicken is fully cooked and tender before shredding.

Is barley necessary, or can I leave it out?

Barley adds a pleasant chewiness and heartiness to the soup, but you can leave it out or substitute with other grains like rice or quinoa if preferred.

Stone Soup Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

Stone Soup is a hearty and comforting chicken and vegetable soup, simmered slowly to develop rich flavors. Featuring tender chicken legs, a variety of fresh vegetables, barley, and aromatic herbs, this soup is a perfect meal for a cozy day.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Chicken

• 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
• ½ pound green beans, cut into 1″ pieces
• 2 zucchini, cut into half moons
• 1 cup frozen green peas

Liquids and Grains

• 6 cups chicken broth
• ½ cup barley
• 29 ounces canned diced tomatoes, do not drain

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

1. Brown 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 and set aside.
2. Sauté Vegetables: Add diced onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Simmer Chicken and Broth: Return chicken to the pot and add chicken broth, salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add Potatoes and Barley: Add red potatoes and barley. Simmer for an additional 20 minutes until potatoes are tender and barley is cooked.
5. Add Tomatoes and Vegetables: Stir in diced tomatoes with their juice, green beans, and zucchini. Simmer for 10 minutes more until vegetables are tender.
6. Shred Chicken: Remove chicken legs from the pot, shred the meat, and return it to the soup. Discard bones and skin.
7. Add Peas and Final Seasoning: Add frozen peas and cook for 2–3 minutes until heated through. Adjust seasoning if needed.
8. Serve: Serve hot with crusty bread or crackers.

Notes

• You can substitute chicken thighs if preferred, but bone-in adds more flavor.
• For a vegetarian version, omit chicken and use vegetable broth instead.
• Barley adds a nice chewy texture and further thickens the soup.
• Leftovers taste even better the next day as flavors meld.
• Make sure to remove the bay leaves before serving to avoid bitter bites.

Keywords: chicken soup, stone soup, barley soup, vegetable chicken soup, hearty soup