Chicken, Vegetable and Barley Soup

Preparation

1. Step 1

   Bring 8 cups of water to a boil in a large saucepan. While the water comes to a boil, cut the ginger into ½-inch slices and gently smash. Cut the onion into a ½-inch dice. Peel the carrots and cut a ½-inch chunk at an angle. Roll the carrot a quarter turn and cut another chunk; repeat.

2. Step 2

   Add the ginger, then the chicken, to the boiling water and cook for 5 minutes over high, skimming and discarding any foam that rises to the surface. While the chicken boils, cut the cabbage in thirds lengthwise, then crosswise into 1-inch-thick ribbons.

3. Step 3

   Add the onion, carrots and a few pinches of salt to the saucepan. When the water returns to a boil, adjust the heat to maintain a steady simmer and cook until the carrot is bright orange and the onion is partly translucent, about 10 minutes. Skim the foam occasionally and discard.

4. Step 4

   Stir in the cabbage and barley, adjust the heat to maintain a steady simmer and cook until the barley and vegetables are tender, 10 to 15 minutes more. Skim and discard foam.

5. Step 5

   Transfer the drumsticks to a shallow dish (keep simmering the soup). Use tongs or 2 forks to remove and discard the chicken skin, then pull off the meat in large chunks. Return the meat to the soup. (If you’re not serving all the soup right away, return the bones too to keep enriching the broth and discard before serving.) The soup can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 1 month. The barley will swell and soften over time.

6. Step 6

   Season the soup to taste with salt and pepper. (It can take a lot of salt.) Divide the soup among bowls, discarding the ginger, and squeeze lemon juice on top right before serving. If desired, season with other condiments.