Stone Soup
A heartwarming and versatile soup perfect for chilly days, made from chicken and a variety of vegetables.
Ingredients
For the base
- 4 tablespoons unsalted butter For browning the chicken
- 6 pieces chicken legs Can substitute with turkey legs
- 6 cups chicken broth Vegetable broth can be used for a lighter option
- 2 teaspoons kosher salt Adjust according to taste
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, minced
- 1 teaspoon dried oregano
- 2 pieces bay leaves
For the vegetables
- 1 piece yellow onion, diced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 pieces 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 pieces zucchini, cut into half moons
- 1 cup frozen green peas
Instructions
Preparation
- Melt butter in a large soup pot over medium heat.
- Add chicken legs, browning on all sides for about 5–7 minutes. Once browned, remove them and set aside.
- In the same pot, toss in diced onion, carrots, and celery. Sauté until softened, around 5 minutes.
- Stir in minced garlic and cook for an additional minute.
Cooking
- Return the chicken to the pot and pour in chicken broth, along with salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil before reducing the heat to a simmer for 30 minutes.
- Add the red potatoes and barley, then allow to simmer for 20 more minutes until the potatoes are tender and the barley is cooked through.
- Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Simmer for another 10 minutes until all vegetables are tender.
- Remove the chicken legs, shred the meat off the bones, and return it to the soup. Discard the bones and skin.
- Finally, add frozen peas, cooking for 2–3 minutes until heated through. Adjust seasonings as necessary.
Notes
Serve hot with crusty bread or crunchy crackers. Leftovers can be stored in airtight containers in the refrigerator for up to 4 days. To enhance the flavors, allow the soup to rest overnight. For longer storage, freeze portions for up to 3 months.