Hearty Stone Soup: Comfort in Every Delicious Spoonful

Hearty Stone Soup offers warmth and comfort, turning simple ingredients into a nourishing meal that everyone will love.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter Adds richness to the broth.
4 legs chicken Provides juicy protein that enhances the flavor.
1 piece yellow onion Delivers sweetness and depth.

For the Vegetables

2 pieces carrots Contributes natural sweetness and vibrant color.
2 stalks celery Offers subtle aromatic flavor and crunch.
4 cloves garlic Adds warm, savory aroma; freshly minced is best.
2 cups red potatoes Hearty and filling, they absorb flavors well.
1 piece zucchini Softens in the soup while adding mild sweetness.
1 cup green beans Introduces fresh texture and color.
1 can frozen green peas Adds sweetness at the end; fresh peas can also be used.

For the Flavoring

6 cups chicken broth The essential liquid base for your Stone Soup flavor.
1 teaspoon dried thyme Provides earthy, aromatic notes.
1 teaspoon dried rosemary Provides earthy, aromatic notes.
1 teaspoon dried oregano Provides earthy, aromatic notes.
2 pieces bay leaves Infuse subtle herbal essence; don’t forget to remove before serving.
to taste kosher salt Necessary for seasoning; adjust to your taste!
to taste black pepper Necessary for seasoning; adjust to your taste!

For the Nutrition

1 cup barley Adds chewiness and extra nutrition; can be swapped for rice or quinoa.
1 can canned diced tomatoes Introduces acidity and sweetness; fresh tomatoes work too!

Equipment

large stockpot

Method

Step‑by‑Step Instructions for Hearty Stone Soup

In a large stockpot, melt 2 tablespoons of unsalted butter over medium-high heat. Add 4 chicken legs to the pot, browning them for about 5 minutes on each side.
Add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5–7 minutes until softened. Stir in 4 minced garlic cloves and cook for an additional minute.
Return the browned chicken to the pot and pour in 6 cups of chicken broth. Add 1 teaspoon each of dried thyme, rosemary, and oregano, along with 2 bay leaves.
Stir in 2 cups of diced red potatoes and 1 cup of barley. Simmer for about 25–30 minutes, or until the potatoes are fork-tender and the barley is plump.
Add 1 can of diced tomatoes, 1 cup of chopped green beans, and 1 sliced zucchini. Continue simmering for another 10–15 minutes.
In the last few minutes, stir in 1 cup of frozen green peas and heat through for about 2–3 minutes. Adjust seasoning with kosher salt and black pepper as needed.
Ladle the Hearty Stone Soup into bowls and serve hot with warm, crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Skim off any excess fat for a lighter broth; ensure uniform vegetable cuts for even cooking.

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