Stone Soup

by Sabrina Snyder

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4 Comments

4.50 from 2 votes
6 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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Stone Soup is a comforting dish based on the folktale. A delicious mixture of vegetables, meat, herbs, and broth, all simmered together.

Filling and warming Soup Recipes make the perfect family Dinner for a Fall or Winter evening. Try Classic Chicken Noodle Soup and Vegetable Soup for more comforting dishes. 

Sabrina’s Stone Soup Recipe

Stone Soup actually comes from a European folktale. This cozy, flavorful, and filling dish is based on the story and has become a popular recipe. But don’t worry, there are no actual stones included in the soup, just comforting ingredients. It’s a delicious mixture, all simmered together into the perfect medley of flavors. 

Dinner, then Dessert

Stone Soup Recipe

Stone Soup is a comforting dish based on the folktale. A delicious mixture of vegetables, meat, herbs, and broth, all simmered together. 
Yield 6 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Bowl of soup with chicken and vegetables.
PrintRate

Ingredients
 

  • 4 tablespoon unsalted butter
  • 6 chicken legs
  • 1 yellow onion , diced
  • 2 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 bay leaves
  • 8 red potatoes , cut into 1" chunks
  • 1/2 cup barley
  • 29 ounces canned diced tomatoes , do not drain
  • 1/2 pound green beans , cut into 1" pieces
  • 2 zucchini , cut into half moons
  • 1 cup frozen green peas

Instructions

  • Add butter to a large heavy dutch oven on medium heat.
  • Sear the chicken legs on all sides until browned, then remove from the pan and set aside, about 6-8 minutes.
  • Add in onion, carrots and celery, stir to coat and cook for 5-6 minutes until softened.
  • Add in garlic, stir and cook for 30 seconds.
  • Stir in chicken broth, salt, black pepper, thyme, rosemary, oregano, bay leaves and bring to a simmer.
  • Add in the chicken legs, red potatoes, barley and diced tomatoes.
  • Reduce heat to medium-low and cook for 20-25 minutes or until potatoes are tender.
  • Add in green beans and peas, simmer for 5 minutes.
  • Serve with crusty bread and minced parsley.

Nutrition

Calories: 697kcal | Carbohydrates: 77g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 2036mg | Potassium: 2378mg | Fiber: 13g | Sugar: 14g | Vitamin A: 4590IU | Vitamin C: 66mg | Calcium: 159mg | Iron: 7mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Hi Sabrina,
    Love your recipes and giving this a try because of the use of chicken legs, which for now at least are still relatively inexpensive. It’s nice to see them used!
    You don’t specify, but could quick pearled barley be used? Also, I noticed yellow squash in recipe but zucchini in photos? No prob, I’m gonna use both! Keep ’em coming!

    Reply

    1. Hi Dawn, I changed the yellow squash to zucchini in the recipe card, but either or both works. Sorry for the confusion. As for the quick pearled barley, add to the simmering soup when there’s 15 minutes left in the cooking time.

      Reply