Chicken Caldo Verde
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 98
- Sodium
- 1219
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
3/4 cup thinly sliced cured Spanish chorizo (about 3 ounces)
3 tablespoons olive oil
4 cups low-sodium chicken broth
1 1/2 cups diced white onion (about 8 ounces)
6 boneless, skinless chicken thighs (about 2 pounds)
3 cloves garlic, minced
1 bay leaf
Kosher salt and freshly ground black pepper
2 russet potatoes (about 1 1/2 pounds), peeled and diced into 3/4-inch pieces
1 bunch lacinato or other kale (about 8 ounces), stemmed
Directions
- Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.
- Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.
- Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.
- Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch 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.
- Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.