This is a fun recipe to make with someone young. Children love the idea of making soup from a stone. The book STONE SOUP by Ann McGovern, with pictures by Nola Langner, influenced this recipe and created a fun afternoon for my granddaughter and me.
- 1 stone large enough that it won’t get lost in the soup. Quartz is good as it won’t break down in cooking
- 1tbsp. butter
- 1 medium onion, chopped
- 2 celery stalks, chopped fine
- 2 large carrots, sliced
- 1 large garlic clove, pressed
- 6 cups chicken stock
- 2 boneless, skinless chicken breasts, chopped
- 1 tsp. dried thyme *
- 1 tbsp. dried parsley *
- 2 cups penne pasta
- Freshly ground pepper to taste
- Freshly grated Parmesan cheese
Scrub the stone with dish soap. Rinse thoroughly.
Melt the butter in a large pot on medium heat. When the foam subsides turn heat to medium-high. Add onion and sauté for 3 – 4 minutes. Stir in celery and carrots. Continue to sauté for 6 – 8 minutes. Lower the heat to medium. Add the garlic and stir for 30 seconds.
Gently lower the stone into the pot. Carefully pour in the stock. Stir in the chicken. Simmer for 15 minutes.
Add the herbs and then stir in the pasta.
Increase heat and bring the soup to a boil. Cook until pasta is al dente. Be sure to stir often.
Remove stone and ladle into individual bowls. Pass the cheese in a separate dish.
* fresh herbs are excellent if you have them. Use nine springs of each in place of the dried herbs.
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