Stone Soup
A comforting and flexible dish featuring chicken and a medley of vegetables, perfect for chilly nights and family gatherings.
Ingredients
Main Ingredients
- 6 pieces chicken legs May substitute with boneless thighs or rotisserie chicken.
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, minced
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 8 pieces red potatoes, cut into 1-inch chunks
- ½ cup barley
- 29 ounces canned diced tomatoes, do not drain
- ½ pound green beans, cut into 1-inch pieces
- 2 pieces zucchini, cut into half moons
- 1 cup frozen green peas
Instructions
Preparation
- In a large soup pot, melt the unsalted butter over medium heat.
- Add the chicken legs and brown them on all sides, about 5–7 minutes per side. Remove the legs from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Then stir in the minced garlic and cook for about 1 minute more.
Cooking
- Return the browned chicken to the pot and pour in the chicken broth.
- Add kosher salt, black pepper, dried thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- After 30 minutes, add the red potatoes and barley. Continue to simmer for another 20 minutes, until the potatoes are tender and the barley is cooked.
- Stir in the canned diced tomatoes (with their juice), green beans, and zucchini. Let it simmer for an additional 10 minutes until all vegetables are tender.
- Remove the chicken legs from the pot and shred the meat, returning it to the soup while discarding the bones and skin.
- Finally, stir in the frozen peas and cook for another 2–3 minutes until heated through. Adjust seasoning if needed before serving.
Notes
Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stove or microwave, adding broth if too thick. Browning the chicken enhances flavor; consider fresh herbs for added aroma and taste.