Caldo Gallego Recipe

Caldo Gallego Directions

1. 1

   Prepare the Ingredients

   Gather all ingredients and chop vegetables accordingly.

2. 2

   Cook the Chorizo

   In a large pot, heat olive oil over medium heat. Add the sliced chorizo and sauté until browned, about 5 minutes.

3. 3

   Sauté Vegetables

   Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables are softened.

4. 4

   Brown the Chicken

   Push the vegetables to the side of the pot and add the chicken thighs. Brown for about 4 minutes on each side.

5. 5

   Add Remaining Ingredients

   Stir in the diced potato, white beans, chicken broth, kale, bay leaf, salt, black pepper, and smoked paprika. Bring to a boil.

6. 6

   Simmer the Soup

   Reduce heat to low, cover, and let simmer for about 30-40 minutes until the chicken is fully cooked.

7. 7

   Shred Chicken

   Remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the pot.

8. 8

   Final Seasoning

   Taste the soup and adjust seasoning as needed before serving.

9. 9

   Serve

   Ladle the soup into bowls and enjoy warm.