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Stone Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

12 servings

Updated: May. 03, 2023
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 of Home Test Kitchen, Milwaukee, Wisconsin
Stone Soup Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
Stone Soup Tips

Can you add a real stone to stone soup?

While it's a sweet idea to recreate the storybook version of stone soup, it would be best to ask each guest to bring an (edible) ingredient and leave the "magical" stone out of the soup.

What else can you add to stone soup?

Like most hearty chicken soup recipes, stone soup is very versatile, and different ingredients can be used depending on what you have on hand. You can easily omit a veggie or two and add more of another to make up the difference. Or, try swapping in different vegetables like zucchini, frozen peas or lima beans.

How should you store stone soup?

Store stone soup in an airtight container in the refrigerator for 3 to 5 days, or in the freezer for up to 6 months. When you want to serve it, thaw stone soup in the refrigerator overnight. Reheat it in a saucepan and add a bit more broth if needed. Stock your freezer with award-winning soups for easy meals on busy nights.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

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

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