Chicken, Vegetable and Barley Soup
Updated June 1, 2026
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (3- to 6-inch) piece fresh ginger, scrubbed or peeled
1 small yellow onion
2 carrots
4 chicken drumsticks (1 ½ pounds; see Tips)
Salt and freshly ground black pepper
½ small napa cabbage
½ cup pearled barley (see Tips)
Lemon wedges, for serving
Soy sauce, sesame oil, chile oil, chile crisp, scallion sauce or other condiments (optional), for serving
Nutritional analysis per serving (4 servings)
26 grams carbs; 120 milligrams cholesterol; 324 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 5 grams fiber; 499 milligrams sodium; 27 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
For even richer chicken soup, you can add up to 1 pound chicken wings, backs or feet. You may need to add 1 more cup of water to cover the solids. You can eat the meat and cartilage from those parts or discard them.
Also labeled Italian barley, pearled barley has had its outer fibrous husk removed so it cooks quickly and tastes mild and sweet. You can substitute rice or pearled farro to cook in the same time.
Private Notes
Comments
In the midst of a winter storm in the mid-Atlantic today and so the only chicken left on the grocer's shelf yesterday was a pack of 5 drumsticks. Followed the recipe exactly because I wanted something different from my usual chicken soup (carrots, celery, bay leaf, etc). It was amazing with a splash of soy sauce and a squeeze of lemon. The skin on a drumstick is thin and added just the right amount of fat; the bones are dense which made for a welcome creamy gelatinous texture. Thanks for sharing
Terminology question: When Ms. Ko calls for "4 chicken drumsticks" is she referring to what might otherwise be referred to as "whole legs", which include both leg and thigh? Four drumsticks sounds like an awful small amount of chicken to make a rich broth with 8 cups of water.
thighs would be a much better choice than drumsticks
Made as the recipe said except i used a whole head of Napa cabbage because mine was really small. Used sesame oil, lemon juice, and chopped scallions as condiments. Initially, i wasn't sold on the soup (served hot from the pot) but as the soup cooled and had time for the acid and sesame oil to interact and the scallion taste to diffuse, the richness and flavor of the soup started to stand out. By the end, i was telling my partner this is one of the best soups i've ever had. Thank you Genevieve for this recipie.
A lovely light soup. I followed all cooking instructions, but added scallions, 2TB of soy sauce, and ~1.5TB of fish sauce. Definitely can take a lot of salt! Next time I think I may sauté the ginger with the onion first, and add some garlic and chicken stock. Best enjoyed with rice––not quite filling enough otherwise.
From some comments sounds like other types of barley were used instead of pearled (quick cooked, not a whole grain) barley called for in recipe. I like hulled barley which is lightly processed but still considered a whole grain & takes 50 minutes to cook. Flexible recipe: I added some shiitake mushrooms & snow peas that needed using. Delicious, easy soup.