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–+ servings
Stone Soup

Cozy Up with Hearty Stone Soup for Budget-Friendly Comfort

Hearty Chicken Stone Soup is a comforting dish perfect for chilly nights, turning everyday ingredients into a flavorful meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 4 pieces Chicken Legs Can swap for boneless chicken for shorter cooking time.
  • 6 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 1 teaspoon Kosher Salt Use sea salt for best flavor.
  • 1 teaspoon Black Pepper Use freshly ground pepper.
  • 1 teaspoon Dried Thyme Fresh herbs can be used in larger quantities.
  • 1 teaspoon Dried Rosemary Fresh herbs can be used in larger quantities.
  • 1 teaspoon Dried Oregano Fresh herbs can be used in larger quantities.
  • 2 pieces Bay Leaves Ensure they’re removed before serving.
For the Vegetables
  • 1 piece Yellow Onion Use shallots or leeks as alternatives.
  • 2 pieces Carrots Can replace with parsnips for a different flavor.
  • 1 piece Celery Omit for a lower-sodium version.
  • 3 cloves Garlic Increase amount for a stronger garlic presence.
  • 2 cups Diced Red Potatoes Yukon Golds can be a good alternative.
  • 1 can Canned Diced Tomatoes Fresh tomatoes can be used as a substitute.
  • 1 cup Chopped Green Beans Use snap peas for a crunchier texture.
  • 1 piece Zucchini Summer squash can be used instead.
  • 1 cup Frozen Green Peas Fresh peas can be used when in season.
For the Grains
  • 1 cup Barley Substitute with quinoa or rice for a gluten-free option.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat. Once the butter is bubbling, add the chicken legs and brown them on all sides for about 8–10 minutes until they're golden and fragrant. Remove the chicken from the pot and set it aside on a plate.
  2. In the same pot, add 1 diced yellow onion, 2 diced carrots, and 1 diced celery stalk. Sauté the vegetables over medium heat for about 5 minutes until they soften and their aromas fill the air. Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant.
  3. Return the browned chicken to the pot and pour in 6 cups of chicken broth. Sprinkle in 1 teaspoon each of kosher salt, black pepper, dried thyme, rosemary, and oregano, along with 2 bay leaves. Bring everything to a gentle simmer over medium heat for about 10 minutes.
  4. Stir in 2 cups of diced red potatoes and 1 cup of barley. Lower the heat to maintain a gentle simmer, stirring occasionally, and cook for 25–30 minutes until the potatoes and barley are tender.
  5. Add 1 can of diced tomatoes, 1 cup of chopped green beans, and 1 sliced zucchini to the pot. Continue to simmer for another 10–15 minutes, until all the vegetables are cooked through.
  6. Stir in 1 cup of frozen peas just until heated through, about 2 minutes. Taste your soup and adjust the seasoning with additional salt or pepper if needed. Serve hot in bowls alongside warm, crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Perfectly brown the chicken for rich flavor. Chop vegetables uniformly for even cooking. Taste and adjust seasoning as necessary. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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