![Caldo de Pollo Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/1mz5GM3iRH5yCy2CVIENV1Rj000=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/caldo-de-pollo-FT-RECIPE0120-a82089cedc3d4f07bec70d67d7b8b8f4.jpg)
Ingredients
-
4 (10-ounce) chicken leg quarters
-
5 cups water
-
1 tablespoon cumin seeds
-
4 garlic cloves, smashed
-
3 1/2 teaspoons kosher salt, divided, plus more to taste
-
3 carrots, peeled and cut into 1-inch pieces
-
1/2 pound yellow or red baby new potatoes (about 5 potatoes), quartered
-
1 medium-size yellow onion, cut into 1/2-inch pieces (about 1 1/2 cups)
-
3 celery stalks, cut into 1/2-inch pieces (about 1 cup)
-
1 cup uncooked pearled barley
-
1 (14 1/2-ounce) can stewed tomatoes
-
1 (10-ounce) can diced tomatoes and green chiles (such as Ro-Tel)
-
2 jalapeños, stemmed
Directions
-
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.
Make Ahead
Prepare the soup, omitting the barley. Prepared soup can be stored in an airtight container in refrigerator up to 3 days. Stir in cooked barley when ready to serve.