Step 1

If using, wash your stone very well and add it to your stock pot.

Step 2

Add olive oil to the stock pot and cook onions, carrots, and celery (mirepoix) with salt, ground pepper, thyme, Italian seasoning, and bay leaves over medium heat until glossy and beginning to soften.

Step 3

Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.

Step 4

Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.

Step 5

Once boiling, reduce the heat to a simmer and cook for 1 hour or until vegetables are fully cooked and the internal chicken temps at 165℉. Pull meat off the chicken bones and discard bones (or save them to make chicken stock along with your vegetable peels from this recipe!)

Step 6

Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!