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Stone Soup Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://chefmilacook.com/stone-soup-recipe/