stone soup

This hearty chicken and vegetable Stone Soup is inspired by the classic folk tale. It&#039;s made with simple ingredients and is perfect for the whole family!

Stone Soup Recipe

stone*

olive oil (0.19)

yellow onion, diced (0.90)

carrots, peeled and chopped (0.79)

celery, diced (0.19)

tsp sea salt (0.01)

½ tsp ground black pepper (0.08)

thyme (0.43)

Italian seasoning (0.19)

bay leaves (0.10)

chicken drumsticks** (2.56)

zucchini, chopped (0.93)

¼ small head of cabbage, chopped (about 4 cups) (0.75)

4-5 red potatoes, large diced (about 1 lb)*** (1.12)

garlic, minced (0.15)

chicken broth**** (0.54)

Prep

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

Sauté

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.

Brown

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

Boil

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

Simmer

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!)

Season

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

And I thought you were using an avocado pit!

Stone Soup is a comforting dish based on the folktale. A delicious mixture of vegetables, meat, herbs, and broth, all simmered together. 

unsalted butter

chicken legs

yellow onion (, diced)

carrots (, diced)

celery (, diced)

garlic (, minced)

chicken broth

salt

black pepper

thyme

rosemary (, minced)

oregano

bay leaves

red potatoes (,

barley

tomatoes (, do not drain)

green beans (,

zucchini (,

green peas

Heat

Add butter to a large heavy dutch oven on medium heat.

Sear

Sear the chicken legs on all sides until browned, then remove from the pan and set aside, about 6-8 minutes.

Saute

Add in onion, carrots and celery, stir to coat and cook for 5-6 minutes until softened.

Cook

Add in garlic, stir and cook for 30 seconds.

Stir in chicken broth, salt, black pepper, thyme, rosemary, oregano, bay leaves and bring to a simmer.

Add in the chicken legs, red potatoes, barley and diced tomatoes.

Reduce heat to medium-low and cook for 20-25 minutes or until potatoes are tender.

Add in green beans and peas, simmer for 5 minutes.

Serve

Serve with crusty bread and minced parsley.

I made this for supper and my family raved over it. This is so homey and satisfying, thanks for sharing

Hi Sabrina,
 Love your recipes and giving this a try because of the use of chicken legs, which for now at least are still relatively inexpensive. It's nice to see them used!
 You don't specify, but could quick pearled barley be used? Also, I noticed yellow squash in recipe but zucchini in photos? No prob, I'm gonna use both! Keep 'em coming!

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Stone Soup Recipe

Stone Soup Recipe

Top 2 stone soup recipes from across the web

The most viewed stone soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stone Soup Recipe

Stone Soup Recipe

The most viewed stone soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine