Spanish Caldo Gallego

READY IN: 1hr 55mins
Recipe by luvcookn

There are many versions of this wonderful soup, but its roots seem to be in Spain itself. It is a classic combination of beans, meats, and veggies. It is a little more complex than the ones here in zaar. Chopped fresh dill makes an excellent garnish for this dish.

Top Review by ajordan4_8255690

Easy and delicious. Lots of swaps here... I used chicken breast and 3 legs. Used collards instead of green cabbage, homemade kielbasa instead of chorizo. Frozen onions for fresh. A freezer clean out recipe. Love the smell coming from my stove. Serve with good bread!!!!!

Ingredients Nutrition


  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.

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