Stone Soup Recipe
Stone Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

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 or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and Parmesan cheese. Yield: 12 servings.
Originally published as Stone Soup in Simple & Delicious March/April 2007, p41

Nutritional Facts

1-1/8 cups: 259 calories, 8g fat (3g saturated fat), 47mg cholesterol, 523mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 20g protein.

  • 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
  1. In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
  2. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and Parmesan cheese. Yield: 12 servings.
Originally published as Stone Soup in Simple & Delicious March/April 2007, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStone Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lmmanda User ID: 1101093 163250
Reviewed Jul. 13, 2014

"Very good soup, we really enjoyed it."

MY REVIEW
bearmom1982 User ID: 789842 168896
Reviewed Sep. 23, 2009

"to the giving tree: I loved that they put this recipe up, I remember reading this book in kindergarten and our teacher let us help her make the stone soup, and it was delicious. we actually cleaned off a big stone and put it in the soup!! i recently picked up the book and the author is Marcia Brown. Now that i'm a mom, I'll be reading this book to my son and we'll make the soup together :) "

MY REVIEW
thegivingtree User ID: 2728459 102427
Reviewed Jun. 4, 2009

"I love this idea! Could you tell me the author of the book?"

Loading Image