Stone Soup
This comforting stone soup is a rustic, nourishing dish featuring tender chicken, hearty vegetables, and wholesome barley simmered in a rich broth. Perfect for chilly evenings, this one-pot meal bring
25
Prep Time
55
Cook Time
80
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This comforting stone soup is a rustic, nourishing dish featuring tender chicken, hearty vegetables, and wholesome barley simmered in a rich broth. Perfect for chilly evenings, this one-pot meal brings together classic flavors that will warm both body and soul.
Ingredients
Instructions
Step 1
1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and bubbling, add chicken legs and sear for 4-5 minutes on each side until golden brown. Remove chicken and set aside.
Step 2
2. In the same pot, add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and onion becomes translucent. Add minced garlic and cook for 1 minute until fragrant.
Step 3
3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add salt, pepper, thyme, rosemary, oregano, and bay leaves. Stir to combine.
Step 4
4. Return chicken legs to the pot along with potatoes and barley. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
Step 5
5. Add diced tomatoes with their juice, green beans, and zucchini. Continue simmering uncovered for 15-20 minutes until chicken is cooked through and vegetables are tender.
Step 6
6. Remove chicken legs from the pot and let cool slightly. Remove meat from bones, shred into bite-sized pieces, and return to the pot. Discard bones and bay leaves.
Step 7
7. Stir in frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning if needed.
You Must Know
- ✓For deeper flavor, brown the chicken well before removing it from the pot - those caramelized bits add incredible richness to the broth
- ✓Cut all vegetables to similar sizes to ensure even cooking
- ✓If the soup becomes too thick, add an extra cup of broth or water to reach your desired consistency
Chef's Notes
For deeper flavor, brown the chicken well before removing it from the pot - those caramelized bits add incredible richness to the broth
Cut all vegetables to similar sizes to ensure even cooking
If the soup becomes too thick, add an extra cup of broth or water to reach your desired consistency
Serving Suggestions
Serve this hearty stone soup with crusty bread or cornbread for dipping, and a simple green salad dressed with lemon vinaigrette. Perfect for family dinners, meal prep, or when you need to feed a crowd. This soup tastes even better the next day as flavors meld.
Nutritional Info (Per Serving)
480
Calories
32g
Protein
42g
Carbs
20g
Fat
Tags
Lily
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More Dinner Recipes
Stone Soup
This comforting stone soup is a rustic, nourishing dish featuring tender chicken, hearty vegetables, and wholesome barley simmered in a rich broth. Perfect for chilly evenings, this one-pot meal bring
Ingredients (19)
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and bubbling, add chicken legs and sear for 4-5 minutes on each side until golden brown. Remove chicken and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and onion becomes translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add salt, pepper, thyme, rosemary, oregano, and bay leaves. Stir to combine.
- Return chicken legs to the pot along with potatoes and barley. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Add diced tomatoes with their juice, green beans, and zucchini. Continue simmering uncovered for 15-20 minutes until chicken is cooked through and vegetables are tender.
- Remove chicken legs from the pot and let cool slightly. Remove meat from bones, shred into bite-sized pieces, and return to the pot. Discard bones and bay leaves.
- Stir in frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning if needed.
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