Looking for a delicious and hearty soup recipe that’s perfect for any occasion? Look no further than this Stone Soup recipe! Packed with flavorful ingredients and easy to make, this soup is sure to become a family favorite.
Why You’ll Love This Recipe?
- The rich flavors from the chicken, vegetables, and herbs create a comforting and satisfying meal.
- With simple ingredients and easy prep, this soup is perfect for a quick weeknight dinner or meal prep for the week.
- The versatility of this recipe allows for ingredient substitutions based on personal preferences or dietary needs.
Ingredient Notes:
- Unsalted butter: Adds richness and flavor to the soup.
- Chicken legs: Provides a hearty and meaty base for the soup.
- Yellow onion, carrots, celery, garlic: The classic mirepoix combination adds depth and aroma to the soup.
- Chicken broth: Creates a flavorful and savory broth for the soup.
- Herbs and spices: Thyme, rosemary, oregano, and bay leaves enhance the overall flavor profile of the soup.
- Vegetables: Red potatoes, barley, diced tomatoes, green beans, zucchini, and peas add texture and nutrition to the soup.
Step-By-Step Instructions:
- Melt butter in a large soup pot and brown the chicken legs.
- Sauté the diced onion, carrots, and celery until softened, then add garlic.
- Return chicken to the pot, add broth, herbs, and bay leaves, and simmer.
- Add potatoes and barley, simmer until tender.
- Stir in tomatoes, green beans, and zucchini, and simmer until vegetables are cooked.
- Remove chicken, shred the meat, and return to the soup.
- Add peas and cook until heated through.
- Serve hot with crusty bread or crackers.
Helpful Tips:
- Use fresh herbs for a more vibrant flavor.
- Substitute barley with rice or pasta if desired.
- This soup tastes even better the next day, so make extra for leftovers.
- Adjust seasonings to taste before serving.
Expert Tips for the Best Results:
- For a richer broth, simmer the soup for a longer period to extract more flavor from the ingredients.
- Experiment with different vegetable combinations to customize the soup to your liking.
- Garnish with fresh herbs or a dollop of sour cream for an extra touch of flavor.
Serving Suggestions:
Pair this Stone Soup with a side salad, crusty bread, or a glass of white wine for a complete meal.
Storage and Reheating Tips:
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain the soup’s consistency.
Frequently Asked Questions:
- Can I use boneless, skinless chicken thighs instead of chicken legs?
- Yes, boneless, skinless chicken thighs can be used for a quicker cooking time.
- Can I freeze this soup?
- While the soup can be frozen, the texture of the vegetables may change slightly upon reheating.
- Can I add other vegetables to this soup?
- Absolutely! Feel free to customize the vegetable mix to suit your preferences.
Conclusion:
Warm, comforting, and packed with flavor, this Stone Soup recipe is a must-try for any soup lover. Whether you’re looking for a simple weeknight meal or a meal prep option, this versatile recipe is sure to please. Give it a try and let us know how it turns out! Enjoy!
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Stone Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
Description
This Stone Soup Recipe is a hearty and comforting dish filled with chicken, vegetables, and barley simmered in a flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Main Ingredients:
- 4 tablespoons unsalted butter
- 6 chicken legs
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
Seasonings and Vegetables:
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, minced
- 1 teaspoon dried oregano
- 2 bay leaves
- 8 red potatoes, cut into 1” chunks
- ½ cup barley
- 29 ounces canned diced tomatoes, do not drain
- ½ pound green beans, cut into 1” pieces
- 2 zucchini, cut into half moons
- 1 cup frozen green peas
Instructions
- Melt butter in a large soup pot, brown chicken legs, and set aside.
- Sauté onion, carrots, and celery until softened, then add garlic.
- Return chicken to the pot, add broth, seasonings, and simmer.
- Add potatoes and barley and cook until tender.
- Stir in tomatoes, green beans, and zucchini and simmer until vegetables are tender.
- Remove chicken, shred meat, and return to soup. Add peas and adjust seasoning.
- Serve hot with bread or crackers.
Notes
- Use fresh herbs for better flavor.
- Barley can be substituted with rice or pasta.
- Soup stores well and tastes even better the next day.