Spanish Caldo Gallego Recipe

Name: Spanish Caldo Gallego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dried white bean, soaked in water overnight and drained; 1 lb chicken thigh; 1/2 lb spanish chorizo, cut into 1/2-inch pieces; 1/2 lb smoked ham, cut into 1/2-inch dice; 1/4 lb salt pork, chopped; 1 medium yellow onion, peeled and chopped; 3 garlic cloves, peeled and crushed; 2 teaspoons Worcestershire sauce; 3 shots Tabasco sauce; 2 1/2 quarts water; 1/2 lb potato, peeled, quartered and sliced; 1/2 lb green cabbage, thinly sliced; 2 -3 cups kale, tough stems removed, thinly sliced; 1/2 lb turnip, peeled, quartered and sliced; salt and pepper

Servings: persons

1/2 lb dried white bean, soaked in water overnight and drained
1 lb chicken thigh
1/2 lb spanish chorizo, cut into 1/2-inch pieces
1/2 lb smoked ham, cut into 1/2-inch dice
1/4 lb salt pork, chopped
1 medium yellow onion, peeled and chopped
3 garlic cloves, peeled and crushed
2 teaspoons Worcestershire sauce
3 shots Tabasco sauce
2 1/2 quarts water
1/2 lb potato, peeled, quartered and sliced
1/2 lb green cabbage, thinly sliced
2 -3 cups kale, tough stems removed, thinly sliced
1/2 lb turnip, peeled, quartered and sliced
salt and pepper

1
In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
2
Remove chicken from the pot.
3
Debone the chicken, chop the meat and reserve.
4
Add to the pot: potatoes, cabbage, kale and turnips.
5
Simmer, covered, for 25 minutes longer.
6
Return the boned chicken to the pot and add the salt and pepper.
7
Simmer a few more minutes until all is hot, and serve.
8
The soup keeps well for a few days in the refrigerator.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 lb dried white bean, soaked in water overnight and drained, 1 lb chicken thigh, 1/2 lb spanish chorizo, cut into 1/2-inch pieces, 1/2 lb smoked ham, cut into 1/2-inch dice, and more.

Yes, Spanish Caldo Gallego falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Caldo Gallego

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