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–+ servings
Stone Soup

Ultimate Stone Soup: Cozy Comfort in Every Spoonful

Discover the magic of Stone Soup, a budget-friendly, customizable classic that warms your body and heart.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Unsalted Butter Use olive oil as a dairy-free alternative.
  • 4 pieces Chicken Legs Can substitute with chicken thighs or breast.
  • 6 cups Chicken Broth Vegetable broth can replace for a vegetarian version.
  • 1 teaspoon Kosher Salt Adjust to taste; use low-sodium broth to keep salt low.
  • 0.5 teaspoon Black Pepper Adjust to taste.
Vegetables
  • 1 medium Yellow Onion Shallots can be used for a milder flavor.
  • 2 medium Carrots Substitute with sweet potatoes for a different flavor.
  • 2 stalks Celery Omit if not available or use bell peppers.
  • 3 cloves Garlic Garlic powder can be used if fresh isn’t available.
  • 2 medium Red Potatoes Any waxy potato variety will work.
  • 1 can Canned Diced Tomatoes Fresh chopped tomatoes can be substituted (use 4-5 medium).
  • 1 cup Green Beans Snap peas can be a substitute.
  • 1 medium Zucchini Summer squash is a good alternative.
  • 1 cup Frozen Green Peas Fresh peas can replace, but add earlier in the cooking process.
Herbs & Grains
  • 1 teaspoon Dried Thyme Fresh herbs can be used at triple the amount.
  • 1 teaspoon Dried Rosemary Fresh herbs can be used at triple the amount.
  • 1 teaspoon Dried Oregano Fresh herbs can be used at triple the amount.
  • 2 leaves Bay Leaves Do not consume; remove before serving.
  • 0.5 cup Barley Can be swapped with rice or quinoa for gluten-free options.

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 for 5-7 minutes until golden. Remove chicken and set aside.
  2. In the same pot, add 1 diced yellow onion, 2 chopped carrots, and 2 diced celery stalks. Sauté for about 5 minutes until onions soften. Stir in 3 minced garlic cloves and cook for another minute.
  3. Return the browned chicken legs to the pot and pour in 6 cups of chicken broth. Add 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of dried oregano, and 2 bay leaves. Bring to a simmer for about 10 minutes.
  4. Stir in 2 medium red potatoes, cut into cubes, and 0.5 cup of pearl barley. Simmer for 25-30 minutes until tender.
  5. Incorporate 1 can of diced tomatoes, 1 cup of green beans, and 1 diced zucchini. Cook for another 10-15 minutes until vegetables are tender.
  6. Stir in 1 cup of frozen green peas and let cook for about 2-3 minutes until heated through. Remove bay leaves before serving.
  7. Ladle the soup into bowls, ensuring servings contain chicken, vegetables, and grains. Serve with crusty bread for dipping.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container. Tastes even better the next day.

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