Description
A comforting one-pot Stone Soup that comes together in about 45 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 tablespoons 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
- ½ cup barley
- 29 ounces canned diced tomatoes, do not drain
- ½ pound green beans, cut into 1” pieces
- 2 zucchini, cut into half moons
- 1 cup frozen green peas
Instructions
- Melt the butter in a large soup pot over medium heat.
- Brown the chicken legs on all sides for about 5–7 minutes, then remove and set aside.
- Sauté the diced onion, carrots, and celery for about 5 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Simmer everything together by returning the chicken to the pot and adding chicken broth, salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in the red potatoes and barley, and let simmer for 20 minutes until tender.
- Mix in the diced tomatoes, green beans, and zucchini, and simmer for another 10 minutes.
- Shred the chicken meat and return it to the pot.
- Add the frozen peas and heat through for 2-3 minutes.
Notes
This soup is versatile; feel free to use any vegetables or proteins you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 90mg