Based on Stone Soup
by Ann McGovern
Rex’s pre-kindergarten class just finished reading different versions of the story, Stone Soup. Their teacher, the wonderful Mrs. Smith, is teaching them about story- telling. She is also showing them the power of imagination, because each version of Stone Soup she read to the class had a different illustrator. The version of Stone Soup I grew up with is by Ann McGovern and illustrated by Nola Langner. Rex’s class hadn’t seen this version yet so I sent it in. At Rex’s request, I created a Stone Soup recipe to go with the story.
The heart of this smooth and velvety soup is the chicken stock. Take the time to make your own or buy a high-quality chicken stock (I like the one by Kitchen Basics) instead of using bullion. Since stock is made from bone, using it will give your soup all the nutrients that the bone has to offer as well as collagen, marrow, amino acids and minerals.
Makes: 4 cups
Contains: None of the common allergens
Diet Type: Gluten Free, Dairy Free
Challenge Level: Piece of Cake
Active Time: 45 minutes
Total Time: 1 hour
For the Chicken Meatballs (“Stones”):
For the Soup:
Wash carrots and celery
Measure bread crumbs and Parmesan
Prepare baking sheet
Hot oven and hot soup
For the Chicken Meatballs
For the Soup:
Roasted corn and carrots would make a welcome addition to this festive holiday dish.