Description
This Ultimate Stone Soup Recipe is a cozy, comforting dish perfect for chilly evenings. Featuring tender chicken legs, hearty barley, and a medley of fresh vegetables simmered in a rich, flavorful broth, this soup offers a nourishing and satisfying meal for the whole family.
Ingredients
Scale
Proteins and Fats
- 2 tablespoons Unsalted butter
- 4 pieces Chicken legs (bone-in)
Vegetables
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 cups Red potatoes, diced
- 1 cup Green beans, cut into pieces
- 1 medium Zucchini, diced
- 1 cup Frozen green peas
Liquids and Canned Goods
- 8 cups Chicken broth
- 1 can Canned diced tomatoes (do not drain)
Herbs and Seasonings
- 1 teaspoon Kosher salt (adjust to taste)
- 1 teaspoon Coarse ground black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 2 pieces Bay leaves (remove before serving)
Grains
- 1 cup Barley (uncooked)
Instructions
- Brown the chicken: Melt butter in a large soup pot over medium heat. Add the chicken legs and brown them on all sides for about 5–7 minutes each until golden. Remove and set aside.
- Sauté the vegetables: In the same pot, sauté the diced onion, carrots, and celery until softened, about 5 minutes. Add minced garlic and cook for another minute to release its aroma.
- Add broth and herbs: Return the chicken legs to the pot and pour in the chicken broth. Season with kosher salt, coarse ground black pepper, dried thyme, rosemary, oregano, and add bay leaves. Bring the mixture to a boil, then reduce heat to simmer gently for 30 minutes.
- Add potatoes and barley: Stir in the diced red potatoes and uncooked barley. Continue simmering for 20 minutes until potatoes are tender and barley is cooked through.
- Add remaining vegetables: Mix in the canned diced tomatoes with their juices, green beans, and diced zucchini. Simmer for an additional 10 minutes until all vegetables are tender.
- Shred the chicken: Remove the chicken legs from the pot. Discard the bones and skin, then shred the meat and return it to the soup for added heartiness.
- Add frozen peas and finish: Stir in the frozen green peas and cook for 2–3 minutes until heated through. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a comforting meal.
Notes
- Bone-in chicken legs provide rich flavor for the broth. You can substitute with boneless if preferred, but broth flavor may be less intense.
- Barley adds a lovely chewy texture and makes the soup more filling.
- Do not drain the canned tomatoes to preserve their juices and enhance the broth.
- Adjust salt and pepper to your taste, especially if using store-bought broth which may vary in salt content.
- Removing bay leaves before serving is important as they are not edible.
- For a vegetarian version, substitute vegetable broth and omit chicken meat.
