Stone Soup

This is a great recipe for the fall when your garden vegetables are ready to harvest. Adding a stone to our soup truly gives it a magical quality that makes even the three-year old eat it!

The first thing you will need for this recipe is a good, smooth, round stone, that is big enough no one could possibly accidentally swallow it.

Next, I read my kids the stone soup story. If you don't have the book, you can find many different versions online.

After the reading, we gather vegetables from our garden to put into soup along with the stone.

Onions, carrots, potatoes, peas, green beans, zucchini, corn, beans, any vegetables will do!


You will also need some minute rice, chicken broth, and italian dressing mix.

Then put the stone in the pot and let the magic begin.

STONE SOUP

1 Large Smooth Stone (big enough that it cannot be swallowed) scrubbed clean

1/2 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes

1 tsp. oil

1 can chicken broth

2 cups water

2 cups assorted cut-up vegetables (such as carrots, celery, broccoli, corn, beans, mushrooms, peppers, peas, potatoes, zucchini, etc.)

1 envelope Italian salad dressing & recipe mix

1 cup MINUTE white rice, uncooked

1. Heat oil in large saucepan over medium-high heat. Add chicken; cook and stir until browned.

2. In large stew pot place the large stone, then add broth, water, vegetables, chicken, and salad dressing mix. Bring to boil. Reduce heat to low, cover. Simmer 5-10 minutes until vegetables are tender.

3. Stir in rice and cover. Remove from heat. Let stand for 5 minutes.

Makes 6 Servings