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Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 2 quarts low-salt chicken broth
  • 1 pound russet potatoes, peeled, scrubbed, and diced.
  • 1 14.5 ounce canned diced tomatoes
  • 1 coarsley chopped, small head of cabbage
  • 1 peeled and diced, pound turnips
  • 2 large peeled and diced carrots
  • 1 small chopped onion
  • 1 tsp minced garlic
  • 2 cups cooked chicken
  • 1/2 tsp dried thyme
  • 1/4 tsp sage
  • 1/2 tsp crushed rosemary
  • 1 clean stone

Instructions
 

  • Pour the chicken broth into a large stockpot. Add in the diced potatoes, diced tomatoes and their liquid, chopped cabbage, diced turnips, diced carrot, diced onions, and minced garlic.
  • Place the stone into the soup.
  • Bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer it uncovered for about 1 hour. Stir the soup occasionally during simmering.
  • Add in chicken and bring to a boil again then simmer for 12 minutes.
  • Don't forget to remove the stone from the soup.
  • Ladle the stone soup into bowls and top with croutons and some shredded Parmesan cheese. Serve the soup while it’s hot.
Keyword Dolly Parton's soup recipe, stone soup