Chicken Caldo Verde Soup | PC.ca

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Chicken Caldo Verde Soup

A soup of kale, chorizo, white beans, celery and potato in a clear broth

PC Blue Menu Chicken Broth

Chicken Caldo Verde Soup

This classic Portuguese comfort food is brimming with good-for-you greens and potatoes, plus spicy c...

This classic Portuguese comfort food is brimming with good-for-you greens and potatoes, plus spicy chorizo sausage for kick. Chicken isn’t traditionally found in caldo verde, but it adds extra hearty protein to the soup. Serve with whole wheat rolls for soaking up the last bit of broth from the bowl.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 14
  • Dish Type: Portuguese, Latin American
  • Season: Summer
  • Course: Main
  • Main Ingredient: Chicken
  • Calories

    160 cal

  • Total Fat

    4.5 g

  • Saturated Fat

    1 g

  • Sodium

    610 mg

  • Total Carbohydrate

    15 g

  • Dietary Fiber

    3 g

  • Sugars

    3 g

  • Protein

    15 g

Chicken Caldo Verde Soup

A soup of kale, chorizo, white beans, celery and potato in a clear broth

PC Blue Menu Chicken Broth

  • Calories

    160 cal

  • Total Fat

    4.5 g

  • Saturated Fat

    1 g

  • Sodium

    610 mg

  • Total Carbohydrate

    15 g

  • Dietary Fiber

    3 g

  • Sugars

    3 g

  • Protein

    15 g

How to make

Ingredients

  • 2 pkg (900 mL each)

    PC® Blue Menu® Chicken Broth
  • 2

    PC® Free From® Air-Chilled Boneless, Skinless Chicken Breasts (450 g total)
  • 2 tbsp (25 mL)

    PC® New World EVOO Extra Virgin Olive Oil
  • 2

    Onions, finely chopped
  • 1 pkg (250 g)

    PC® Natural Choice Hot Spanish-Style Chorizo Semi-Dry Cured Sausage
  • 2

    Yukon gold potatoes (peel-on), diced
  • 2

    Large carrots, thinly sliced
  • 2

    Stalks celery, thinly sliced
  • 2

    Bay leaves
  • 1 can (540 mL)

    White kidney beans, drained and rinsed
  • 10 cups (2.5 L)

    Frozen PC® Organics Chopped Kale frozen
  • 1-1/2 tsp (7 mL)

    Salt
  • 1/2 tsp (2 mL)

    Freshly ground black pepper

How to make

  • Step 1

    Bring broth and 2 cups water to a boil in large saucepan. Add chicken; reduce heat to a simmer. Cover and cook until chicken is no longer pink inside, about 15 minutes. Transfer chicken with tongs to cutting board; let cool. Remove broth mixture from heat; cover to keep warm. Set aside.

  • Step 2

    Meanwhile, heat oil in separate large saucepan over medium-high heat; cook onions, stirring often, until softened, about 5 minutes. Add chorizo; cook, stirring, until lightly browned, 3 to 5 minutes. Stir in broth mixture, potatoes, carrots, celery, bay leaves, beans, kale, salt and pepper.

  • Step 3

    Bring to a boil. Reduce heat to a simmer; cover and cook, stirring occasionally, until potatoes are just tender, 10 to 12 minutes. Discard bay leaves.

  • Step 4

    Dice chicken; stir into soup. Cook until heated through, about 2 minutes.

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