Name: Stone Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
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-inch chunks; ½ cup barley; 29 ounces canned diced tomatoes (do not drain); ½ pound green beans, cut into 1-inch pieces; 2 zucchini, cut into half moons; 1 cup frozen green peas

Stone Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Stone Soup recipe is packed with chicken legs, potatoes, barley, tomatoes, zucchini, green beans, and peas in a rich seasoned broth. A nourishing rustic soup recipe that is simple to make and perfect for a wholesome dinner.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Soup
Method: Simmering
Cuisine: American

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-inch chunks

½ cup barley

29 ounces canned diced tomatoes (do not drain)

½ pound green beans, cut into 1-inch pieces

2 zucchini, cut into half moons

1 cup frozen green peas

Cook Mode Prevent your screen from going dark

Instructions

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.

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.

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.

Add red potatoes and barley. Simmer for an additional 20 minutes until potatoes are tender and barley is cooked.

Stir in diced tomatoes with their juice, green beans, and zucchini. Simmer for 10 minutes more until vegetables are tender.

Remove chicken legs from the pot, shred the meat, and return it to the soup. Discard bones and skin.

Add frozen peas and cook for 2–3 minutes until heated through. Adjust seasoning if needed.

Serve hot with crusty bread or crackers.

Notes

You can substitute chicken thighs or chicken breast for the chicken legs if preferred.

For a thicker soup, add an extra ¼ cup barley.

Fresh herbs can be used instead of dried herbs for a brighter flavor.

This soup stores well and tastes even better the next day as the flavors develop.

Find it online: https://allrecipesmade.com/stone-soup/