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nameStone Soup with Chicken
descriptionThis is the some of the best soup you'll ever make.
urlhttps://12tomatoes.com/stone-soup-with-chicken
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Ingredients
  • 4 (14 1/2 oz) cans chicken broth
  • 4 medium red potatoes, cubed
  • 2-3 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2-4 stems thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 cups cooked chicken, cubed or shredded (1-2 lbs raw)
  • 1 cup frozen, cut green beans
  • 1 yellow squash or zucchini, chopped
  • 2-4 slices of lemon, seeded
  • 1/2 cup quick-cooking barley or parboiled rice (optional)
  • 1 (14 1/2 oz) can diced tomatoes, undrained
  • Salt and pepper to taste
  • 4 cups croutons
  • 1 cup shredded cheese of your choice for serving
Preparation
  1. In a large stock pot combine broth, potatoes, carrots, onion, celery, thyme, pepper, and garlic powder. Bring to a boil over medium-high heat and then reduce heat to low. Stir and cover then simmer for 15 minutes.
  2. Add in chicken, green beans, zucchini, lemon, and barley or rice. Bring to a boil again then simmer for 12 minutes. Add undrained tomatoes and cook for another 5 minutes. Add salt and pepper to taste and remove lemon slices. Serve with a sprinkling of cheese of your choice and some croutons.
This is the some of the best soup you'll ever make.
Course: Dinner
Allergen(s): Poultry, Milk, Poultry, Milk

Recipe adapted from Taste of Home.

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Stone Soup with Chicken

Stone Soup with Chicken

4.3 from 3 votes
Cuisine: American
Servings: Serves 12
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 (14 1/2 oz) cans chicken broth
  • 4 medium red potatoes, cubed
  • 2-3 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2-4 stems thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 cups cooked chicken, cubed or shredded (1-2 lbs raw)
  • 1 cup frozen, cut green beans
  • 1 yellow squash or zucchini, chopped
  • 2-4 slices of lemon, seeded
  • 1/2 cup quick-cooking barley or parboiled rice (optional)
  • 1 (14 1/2 oz) can diced tomatoes, undrained
  • Salt and pepper to taste
  • 4 cups croutons
  • 1 cup shredded cheese of your choice for serving

Preparation

  1. In a large stock pot combine broth, potatoes, carrots, onion, celery, thyme, pepper, and garlic powder. Bring to a boil over medium-high heat and then reduce heat to low. Stir and cover then simmer for 15 minutes.
  2. Add in chicken, green beans, zucchini, lemon, and barley or rice. Bring to a boil again then simmer for 12 minutes. Add undrained tomatoes and cook for another 5 minutes. Add salt and pepper to taste and remove lemon slices. Serve with a sprinkling of cheese of your choice and some croutons.