Kathi's Tomato, Barley, & Chicken Soup

This is the kind of chicken soup that does the work of a full dinner in one pot. Bone-in chicken legs simmer alongside pearl barley, tomatoes, carrots, and aromatics, creating a soup thick enough to eat with a fork and rich enough to skip the side dish.

Using chicken legs instead of breast is the move that makes this taste real. The dark meat stays tender through the long simmer, the bones add gelatin to the broth, and the skin (left on while cooking) flavors the whole pot. Pull the meat off after cooking and shred it back in.

Pearl barley is the soul of the soup. It plumps as it cooks, releasing starches that thicken the broth without flour. Get the kind labeled “pearl," not whole hulled, which takes much longer to cook.

A whole cup of dry white wine adds depth without making the soup boozy. The alcohol cooks off during the simmer; what’s left is a bright acidic note that balances the rich broth. The teaspoon of Chinese hot mustard is unusual but smart. It dissolves into the soup and adds gentle heat without identifying itself.

Serve with crusty bread or biscuits for soaking up the broth.

Pro Tips

• Skim foam during the first 15 minutes for a clearer broth.
• Salt at the end. The barley absorbs salt as it cooks, so adding too early makes it tough.
• For thicker soup, let it simmer uncovered the full 30 minutes after the lid comes off.
• Make a day ahead. Soup tastes even better on day two.

Variations

• Add a Parmesan rind during the simmer for extra umami depth.
• Stir in a handful of chopped spinach or kale at the end for greens.
• Substitute hulled wheat berries or farro for the barley for a different chew.