Barely covering the chicken legs with water, along with a few aromatics, quickly produces a flavorful and rich chicken stock that’s lightly spiced with jalapeños and sweet tomatoes. If you want a spicier broth, as this version is pretty mild, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay The Healing Magic of Caldo de Pollo.
How to Make It
Combine chicken leg quarters, 5 cups water, cumin, garlic, and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Reduce heat to low; cover and gently simmer 25 minutes.
Stir in carrots, potatoes, onion, celery, barley, stewed tomatoes, diced tomatoes and green chiles, and jalapeños. Increase heat to medium, and bring to a simmer. Reduce heat to low; cover and gently simmer, stirring occasionally, until vegetables and barley are tender and chicken is falling off the bone, about 40 minutes. Remove chicken meat from bones; discard bones. Stir chicken and remaining 1/2 teaspoon salt into soup. Add salt to taste.