Loaded with chicken and six kinds of vegetables, our stone soup warms the soul (and the recipe comes with a story).

Ingredients

• 4 cans (14-1/2 ounces each) chicken broth
• 4 medium red potatoes, cut into eighths
• 1 yellow summer squash, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 cup frozen cut green beans
• 1/2 cup quick-cooking barley
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 4 cups salad croutons
• 1 cup shredded parmesan cheese

Directions

1. In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, 10-15 minutes.
2. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer until vegetables and barley are tender, 10-12 minutes. Add tomatoes; heat through. Serve with croutons and cheese.