Ingredients
-
1/2
-
1
-
1/2
-
1/2
-
1/4
-
1
-
3
-
2
-
3
-
2 1/2
-
1/2
-
1/2
-
2 - 3
-
1/2
-
Directions
Spanish Caldo Gallego, 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 , Easy and delicious Lots of swaps here 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!!!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 8 Qt Stockpot, Simmer the First 10 Ingredients, Covered, For 45 Minutes, or Until the Chicken Is Tender. |
|
2
Done
|
Remove Chicken from the Pot. |
|
3
Done
|
Debone the Chicken, Chop the Meat and Reserve. |
|
4
Done
|
Add to the Pot: Potatoes, Cabbage, Kale and Turnips. |
|
5
Done
|
Simmer, Covered, For 25 Minutes Longer. |
|
6
Done
|
Return the Boned Chicken to the Pot and Add the Salt and Pepper. |
|
7
Done
|
Simmer a Few More Minutes Until All Is Hot, and Serve. |
|
8
Done
|
the Soup Keeps Well For a Few Days in the Refrigerator. |
