Stone Soup
Stone soup: bone-in chicken drumsticks simmered with onion, carrots, celery, zucchini, cabbage, red potatoes and garlic in chicken broth with thyme, Italian seasoning and bay leaves. The stone is optional. Serves 9.
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Ingredients
- 1 stone optional; wash very well and remove before serving, or use 1 whole mini potato instead
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 carrots peeled and chopped
- 3 celery stalks diced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 4 chicken drumsticks bone-in
- 1 zucchini chopped
- 1/4 small head cabbage chopped, about 4 cups
- 4 to 5 red potatoes large diced, about 1 pound
- 3 cloves garlic minced
- 6 cups chicken broth
Instructions
- If you are using a stone, wash it very well and put it in the stock pot. A whole mini potato can go in instead.
- Add the olive oil to the stock pot. Cook the onion, carrots and celery with the salt, pepper, thyme, Italian seasoning and bay leaves over medium heat until glossy and beginning to soften.
- Move the vegetables out of the way and add the chicken drumsticks to the bottom of the pot. Brown them on all sides.
- Add the zucchini, cabbage, potatoes and garlic. Pour the chicken broth over the top and bring everything to a boil.
- Once the soup boils, reduce the heat to a simmer and cook for 1 hour, or until the vegetables are fully cooked and the chicken reaches 165°F on a food thermometer.
- Pull the meat off the chicken bones and stir it into the soup. Discard the bones, or save them to make chicken stock along with the vegetable peels.
- Taste and adjust the salt and pepper. If you used a stone, remove it before serving.
Notes
The stone is optional. Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze up to 3 months. Reheat to a rolling boil (165°F).
Nutrition
Serving: 1servingCalories: 151kcalCarbohydrates: 17.6gProtein: 9.4gFat: 5.2gSodium: 878mgFiber: 3.7gSugar: 4.9g