Stone Soup

Name: Stone Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings (3 quarts)
Ingredients: 4 cans (14-1/2 ounces each) chicken broth; 4 medium red potatoes, cut into eighths; 1 yellow summer squash, chopped; 2 medium carrots, chopped; 1 medium onion, chopped; 2 celery ribs, chopped; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 4 cups cubed cooked chicken; 1 cup frozen cut green beans; 1/2 cup quick-cooking barley; 1 can (14-1/2 ounces) diced tomatoes, undrained; 4 cups salad croutons; 1 cup shredded Parmesan cheese

Total Time Prep: 15 min. Cook: 35 min.

Yield 12 servings (3 quarts)

Test Kitchen Approved

Loaded with chicken and six kinds of vegetables, our stone soup warms the soul (and the recipe comes with a story).

Ingredients

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

Directions

In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, 10-15 minutes.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer until vegetables and barley are tender, 10-12 minutes. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts

1 cup: 260 calories, 8g fat (3g saturated fat), 47mg cholesterol, 868mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 21g protein.

After reading the Stone Soup story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients—enough for everyone to bring something to add to the fun and flavor! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator