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Stone Soup Recipe

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★★★★★

4.2 from 21 reviews

This hearty Stone Soup recipe is a comforting blend of tender chicken, fresh vegetables, and wholesome barley simmered together to create a flavorful and nourishing meal. Perfect for family dinners, this rustic soup combines simple ingredients and aromatic herbs to deliver a warm, satisfying dish that embodies traditional home cooking.

Ingredients

Scale

Meat and Dairy

  • 4 tablespoons unsalted butter
  • 6 chicken legs

Vegetables and Herbs

  • 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
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, minced
  • 1 teaspoon dried oregano

Pantry

  • 6 cups chicken broth
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • ½ cup barley
  • 29 ounces canned diced tomatoes, do not drain

Instructions

  1. Brown the Chicken: Melt butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides for about 5 to 7 minutes per side until they develop a golden crust. Once browned, remove the chicken legs from the pot and set them aside.
  2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the same pot and sauté until they soften, about 5 minutes. Then stir in the minced garlic and cook for an additional minute to release its aroma.
  3. Simmer the Soup Base: Return the browned chicken legs to the pot and pour in the chicken broth. Add kosher salt, black pepper, thyme, rosemary, oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to infuse the flavors and cook the chicken.
  4. Add Potatoes and Barley: Incorporate the red potatoes and barley into the pot. Continue simmering for another 20 minutes, or until the potatoes are tender and the barley is fully cooked, absorbing the savory broth.
  5. Include Additional Vegetables: Stir in the canned diced tomatoes with their juice, green beans, and zucchini. Simmer the soup for an additional 10 minutes until these vegetables are tender but still vibrant.
  6. Shred Chicken: Carefully remove the chicken legs from the soup. Shred the meat off the bones, discarding the skin and bones, then return the shredded chicken back into the pot.
  7. Finish with Peas: Add the frozen green peas and cook for 2 to 3 minutes until they are heated through. Taste and adjust seasoning as needed with additional salt or pepper.
  8. Serve: Ladle the hot soup into bowls and serve immediately, ideally with crusty bread or crackers on the side for dipping.

Notes

  • For a richer flavor, use homemade chicken broth if possible.
  • You can substitute pearl barley with another grain like farro or rice if preferred, but adjust cooking times accordingly.
  • Removing skin from the chicken before shredding helps reduce fat content.
  • This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
  • Add a squeeze of lemon juice or a sprinkle of fresh parsley before serving for extra brightness.

Keywords: stone soup, chicken soup, hearty soup, barley soup, vegetable soup, comforting meal, homemade soup

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