Name: Stone Soup Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 9
Cuisine: European
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)

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!

1 hr 30 min total 15 min prep 1 hr 15 min cook 9 102 cal

Instructions

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1 If using, wash your stone very well and add it to your stock pot.
2 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.
3 Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.
4 Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.
5 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!)
6 Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!