Name: Stone Soup
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Stone Soup

1. 4 cans (14-1/2 ounces each) chicken broth -

2. 4 medium red potatoes, cut into eighths -

3. 1 yellow summer squash, chopped -

4. 2 medium carrots, chopped -

5. 1 medium onion, chopped -

6. 2 celery ribs, chopped -

7. 1 teaspoon dried thyme -

8. 1/2 teaspoon pepper -

9. 4 cups cubed cooked chicken -

10. 1 cup frozen cut green beans -

11. 1/2 cup quick-cooking barley -

12. 1 can (14-1/2 ounces) diced tomatoes, undrained -

13. 4 cups salad croutons -

14. 1 cup shredded Parmesan cheese -

How to cook deliciously - Stone Soup

1. Stage

Pour the chicken broth into a large Dutch oven. Add in the sliced potatoes, chopped yellow squash, carrots, onions, celery ribs, dried thyme and pepper (and the clean stone, if you're including it). Bring the soup to a boil. Reduce the heat to medium-low, cover the Dutch oven and simmer for 10 to 15 minutes. The veggies should be crisp-tender.

2. Stage

Stir in the cooked, cubed chicken, along with frozen green beans and quick-cooking barley. Bring the soup to a boil again, then reduce the heat and cover the pot. Simmer the soup for another 10 to 12 minutes until the veggies and barley are tender.

3. Stage

Stir the diced tomatoes and their juices into the soup and simmer for another few minutes until they're heated through.

4. Stage

Ladle the stone soup into bowls and top with croutons and shredded Parmesan cheese. Serve the soup while it's hot. (And be sure to remove the stone, if you added one to the pot.)