Spanish Caldo Gallego

Recipe by luvcookn
READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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