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

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.

JOHN PAUL BRAMMER