Stone Soup Recipe
This hearty chicken and vegetable Stone Soup is inspired by the classic folk tale. It's made with simple ingredients and is perfect for the whole family!
Servings: 9 servings (1 1/2 cup per serving)
Calories: 102kcal
Equipment
- Stock Pot
Ingredients
- 1 stone*
- 1 Tbsp olive oil $0.19
- 1 yellow onion, diced $0.90
- 4 carrots, peeled and chopped $0.79
- 3 stalks celery, diced $0.19
- 1 tsp sea salt $0.01
- ½ tsp ground black pepper $0.08
- 1 tsp dried thyme $0.43
- 1 tsp Italian seasoning $0.19
- 2 bay leaves $0.10
- 4 chicken drumsticks** $2.56
- 1 zucchini, chopped $0.93
- ¼ small head of cabbage, chopped (about 4 cups) $0.75
- 4-5 red potatoes, large diced (about 1 lb)*** $1.12
- 3 cloves garlic, minced $0.15
- 6 cups chicken broth**** $0.54
Instructions
- If using, wash your stone very well and add it to your stock pot.
- Add olive oil to the stock pot and cook onions, carrots, and celery (mirepoix) with salt, ground pepper, thyme, Italian seasoning, and bay leaves over medium heat until glossy and beginning to soften.
- Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.
- Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.
- Once boiling, reduce the heat to a simmer and cook for 1 hour or until vegetables are fully cooked and the internal chicken temps at 165℉. Pull meat off the chicken bones and discard bones (or save them to make chicken stock along with your vegetable peels from this recipe!)
- Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!
See how we calculate recipe costs here.
Notes
*The stone is completely optional. You can use 1 whole mini potato instead of a stone. For the record, I opted out of cooking with one of our river rocks in the pot but added some for photos later because…cute!
**I went with chicken drumsticks because they're budget-friendly and cook up perfectly in this soup. Bone-in chicken thighs will also work but will take longer to cook (the internal temperature must reach 165℉ before serving!)
***Yukon gold potatoes also hold up well in this recipe. Russets will dissolve and create a loose mashed potato consistency in this soup, but if you’re ok with that texture, they’ll work, too!
****We like to use bouillon to keep our broth costs low. We prefer Better Than Bouillon brand. When you’re selecting bouillon at the store, make sure the first ingredient isn’t salt, or you’re just spending a lot of money on a more expensive salt!
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Sodium: 596mg | Fiber: 2g