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–+ servings
Stone Soup

Hearty Stone Soup: A Customizable Comfort Food Delight

Hearty Stone Soup is a cozy, budget-friendly dish filled with chicken and vegetables, perfect for any occasion.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil for a lighter option
  • 4 pieces chicken legs or substitute with boneless chicken or thighs
  • 1 piece yellow onion or white/red onion
  • 3 cloves garlic fresh preferred; garlic powder as a substitute
For the Veggies
  • 2 pieces carrots or parsnips for a different twist
  • 2 stalks celery or omit/fennel as a substitute
  • 2 cups diced red potatoes or sweet potatoes/waxy potatoes
  • 1 cup green beans or substitute with peas or other veggies
  • 1 piece zucchini or summer squash as an alternative
For Flavor
  • 6 cups chicken broth or vegetable broth for a vegetarian option
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon black pepper adjust to taste
  • 1 teaspoon dried thyme or use fresh, three times the amount
  • 1 teaspoon dried rosemary or fresh, three times the amount
  • 1 teaspoon dried oregano or fresh, three times the amount
  • 2 pieces bay leaves remove before serving
For Added Goodness
  • 0.5 cup barley or substitute with rice/quinoa/pasta
  • 1 can diced tomatoes or fresh tomatoes
  • 1 cup frozen green peas or fresh/canned if handy

Equipment

  • Large stockpot

Method
 

Step‑by‑Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat. Add 4 chicken legs and brown them for 5-7 minutes until golden. Remove and set aside.
  2. In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 stalks of diced celery. Sauté for about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.
  3. Return the browned chicken legs, pour in 6 cups of chicken broth, and add 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and 1 teaspoon each of thyme, rosemary, and oregano. Simmer for about 10 minutes.
  4. Add 2 cups of diced red potatoes and 0.5 cup of barley. Cover and let simmer for 25-30 minutes until the potatoes are tender.
  5. Stir in 1 can of diced tomatoes, 1 cup of chopped green beans, and 1 diced zucchini. Simmer for another 10-15 minutes until vegetables are tender.
  6. Add 1 cup of frozen peas and heat through for 3-5 minutes. Taste and adjust seasoning before serving.
  7. Ladle hot Hearty Stone Soup into bowls and serve immediately. Best enjoyed with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Customize with your favorite vegetables and adjust seasoning to personal taste.

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