Caldo verdi with chicken

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 10
Calories 220, total fat 10 G., saturated fats 3 G., proteins 17 G., carbohydrates 16 G., fiber 2 G., cholesterol 59 mg, sodium 732 mg, sugar 2 G.

Caldo verdi is a traditional Portuguese soup, often prepared for holidays and weddings. Its recipe varies from family to family, but since the name translates from Portuguese as "green soup," one ingredient remains constant: dense greens. Kale or collard greens are commonly added. Fried chorizo sausage and chicken pieces give this soup its rich flavor. The potatoes in caldo verdi are slightly mashed, and the soup thickens as it cools. When reheating, add a little water or broth to thin it to the desired consistency.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup thinly sliced dry-cured Spanish chorizo (about 80 g)
3 tbsp. l. olive oil
4 cups lightly salted chicken broth
1.5 cups white onion, diced (about 220 g)
6 boneless, skinless chicken thighs (about 900 g)
3 cloves garlic, crushed
1 bay leaf
2 potatoes (about 700 g), peeled and cut into 2 cm pieces.
1 bunch kale (about 220 g), stems trimmed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chorizo sausage, bouillon, sweet onion, chicken thighs, garlic, bay leaf, potato, kale

Cooking the dish according to the recipe:

Place a large saucepan over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the sausage is crispy and the oil is golden brown, about 2 minutes. Transfer the chorizo to a paper towel-lined plate, leaving the oil in the pan.
Add chicken broth, onion, chicken thighs, garlic, bay leaf, 1.5 teaspoons salt, and 4 cups water to the saucepan. Bring to a boil and reduce heat. Simmer, partially covered, for 15 minutes. Add the potatoes and simmer until the chicken and potatoes are tender when pierced with a knife, another 10-15 minutes. Transfer the chicken to a bowl.

Roughly mash the potatoes with a potato masher to thicken the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred it and set aside.
Stack the kale leaves. Halve the leaves lengthwise, then cut into 1-cm-wide strips (or tear into 1-cm-wide pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer, and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
Ladle the soup into 6 bowls and serve, topping each serving with a few slices of fried chorizo.

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