SOPA VERDE

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This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.

Provided by EdsGirlAngie

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups water
3/4 lb boneless skinless chicken breast
1 small onion
4 whole cloves
1 lb red potatoes, peeled
1/2 lb kale, trimmed of center stalk, and shredded
1 cup onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 cup dry white wine (vinho seco)
1/2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt (or more to taste)
3 tablespoons fresh lemon juice

Steps:

  • In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
  • After 10 minutes, add the potatoes and simmer for another 25 minutes.
  • Reserve the broth.
  • Discard the onion and cloves.
  • Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
  • In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
  • Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
  • Add the chicken (still reserving the potatoes) and salt and bring to a boil.
  • Reduce heat and simmer, covered, for about 1-1/2 hours.
  • Add reserved potatoes and simmer another 1/2 hour, uncovered.
  • Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.

Nutrition Facts : Calories 153.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 24.7, Sodium 268.1, Carbohydrate 16.4, Fiber 2.1, Sugar 2.1, Protein 12.3

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