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
Scale
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.