Can I use a different cut of chicken?

Absolutely. Chicken thighs work beautifully. Chicken breasts are fine too, but they can be a bit less rich. If you use breasts, don’t over-simmer them—pull them out once cooked, shred, and return at the end.

Can I make Stone Soup in advance?

Yes—and it’s even better the next day. The flavors get cozy and blended like they’ve known each other forever.

How do I store leftovers?

Let the soup cool, then store in airtight containers in the fridge for up to 4 days . For longer storage, freeze it for up to 3 months . (Tip: freeze in smaller portions for easy lunches.)

Why is my Stone Soup thicker the next day?

That barley is doing the most. Add more chicken broth when reheating until it’s the consistency you like.

Can I swap vegetables?

Yes! Stone Soup is flexible by nature. Swap green beans for corn, add spinach at the end, toss in leftover roasted veggies—this recipe loves a “use what you’ve got” moment.

Stone Soup: Cozy, Powerful 1-Pot Comfort

Description

Stone Soup is a hearty, comforting one-pot chicken soup loaded with tender chicken legs, potatoes, barley, tomatoes, and colorful vegetables. This cozy family-friendly meal is perfect for busy weeknights, meal prep, or chilly days when you need something warm and filling.

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-inch chunks
1/2 cup barley
29 ounces canned diced tomatoes (do not drain)
1/2 pound green beans, cut into 1-inch pieces
2 zucchini, cut into half moons
1 cup frozen green peas

Cook Mode Prevent your screen from going dark

Instructions

Melt butter in a large soup pot over medium heat.
Add chicken legs and brown on all sides, about 5–7 minutes per side. Remove and set aside.
Add diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
Stir in garlic and cook for 1 minute.
Return chicken to the pot. Add chicken broth, salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Add red potatoes and barley. Simmer 20 minutes until potatoes are tender and barley is cooked.
Stir in diced tomatoes with juice, green beans, and zucchini. Simmer 10 minutes.
Remove chicken legs, shred the meat, and discard bones and skin. Return shredded chicken to the pot.
Add frozen peas and cook 2–3 minutes until heated through.
Adjust seasoning if needed and serve hot.

Notes

Barley will thicken the soup as it sits. Add extra broth when reheating if needed.

Chicken thighs can be substituted for chicken legs.

Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.

Remove bay leaves before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 420 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 95 mg