Description
This hearty and comforting Stone Soup recipe features tender chicken legs, wholesome vegetables, barley, and herbs simmered together in a flavorful broth. Perfect for a nourishing meal, this soup is both filling and nutritious, offering a delightful blend of textures and savory flavors.
Ingredients
Scale
Meat and Fats
- 4 tablespoons unsalted butter
- 6 chicken legs
Vegetables
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 red potatoes, cut into 1” chunks
- ½ pound green beans, cut into 1” pieces
- 2 zucchini, cut into half moons
- 1 cup frozen green peas
Liquids and Canned Goods
- 6 cups chicken broth
- 29 ounces canned diced tomatoes, do not drain
Grains
- ½ cup barley
Herbs and Spices
- 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
Instructions
- Brown the Chicken: Melt butter in a large soup pot over medium heat. Add chicken legs and brown on all sides, about 5–7 minutes per side. This step seals in flavor and creates a rich base. Remove the chicken legs and set aside.
- Sauté the Aromatics: Add diced onion, carrots, and celery to the pot. Cook until softened and fragrant, about 5 minutes, then stir in minced garlic and cook for 1 more minute to release its aroma.
- Add Broth and Herbs: Return chicken to the pot and pour in chicken broth. Season with kosher salt, black pepper, thyme, rosemary, oregano, and add bay leaves. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes to develop deep flavors.
- Add Potatoes and Barley: Stir in the red potatoes and barley. Continue to simmer for 20 minutes, or until the potatoes are tender and barley is cooked through, adding heartiness to the soup.
- Incorporate Additional Vegetables: Add canned diced tomatoes (with juice), green beans, and zucchini to the pot. Simmer for an additional 10 minutes until the vegetables are tender but still vibrant.
- Shred the Chicken: Remove the chicken legs carefully from the pot. Shred the meat off the bones and discard the bones and skin. Return the shredded chicken meat back into the soup for added protein and texture.
- Finish with Peas: Stir in frozen green peas and cook for 2–3 minutes until the peas are heated through. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal.
Notes
- Use fresh herbs if available for a more vibrant and fresh flavor.
- Barley can be substituted with rice or small pasta shapes depending on preference or availability.
- This soup stores well and the flavors deepen when reheated the next day, making it ideal for leftovers.
