Recipe by EdsGirlAngie
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.
Top Review by Nose
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.
- 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
Directions See How It's Made
- 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.