Prep 30 mins
Cook 2 hrs
This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.
- 8 cups water
- 3⁄4 lb boneless skinless chicken breast
- 1 small onion
- 4 whole cloves
- 1 lb red potatoes, peeled
- 1⁄2 lb kale, trimmed of center stalk, and shredded
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 1⁄2 tablespoons olive oil
- 1⁄2 cup dry white wine (vinho seco)
- 1⁄2 teaspoon ground coriander
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 3⁄4 teaspoon salt (or more to taste)
- 3 tablespoons fresh lemon juice
- In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- After 10 minutes, add the potatoes and simmer for another 25 minutes.
- Reserve the broth.
- Discard the onion and cloves.
- Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- Reduce heat and simmer, covered, for about 1-1/2 hours.
- Add reserved potatoes and simmer another 1/2 hour, uncovered.
- Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.
This is healthy and nicely spiced. I have looked at a lot of other kale and potato soup recipes, but hesitated as they usually call for sausage, of which I'm not a big fan. I thought using chicken and adding the spices to the broth seemed like a good idea - but the chicken acquired a stringy texture that left something to be desired. Maybe I'll try sausage after all. It didn't say how many cloves to use. I used three. I cut the ends off and peeled the whole onion called for and stuck the cloves in that.
??? I planned to plan this during the contest, but didn't see an amount listed for the cloves. When you update the ingredient list will you let me know? Thanks, SusieD
Excellant soup!! I can't imagine it would go 8 servings though, more like 4 to 6, it is a good thick soup. We loved it, quite delicious and really want to give it 5* but because it is a contest recipe I don't feel I can. There is an ingredient missing from the list. "Cloves" is talked about in the instructions, at first I thought it ment garlic cloves, then realised the garlic cloves went in later with the onions and oil. So I decided you must mean Cloves the spice and took a guess and used 5 whole cloves in the poaching water and discarded with the initial onion. Regardless of the above, the spices, kale,garlic wine etc., were perfect as was the taste. The timming was right on and we enjoyed it very much, quite filling!! It made a very good Saturday night supper and we will be making it again, thanks for sharing and good luck in the contest.