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Chicken Caldo Verde Soup (AIP, Paleo)
- jeborkow
- Jul 2, 2015
- 2 min read
So it's been a while since I've posted. This place has been crazy!...er...crazIER than normal. My hubs was gone last weekend to partake in Tough Mudder for the 5th or 6th time (I'm losing track) and I feel like I'm still trying to catch up on housework. In case you haven't heard of Tough Mudder, it's a 10 - 12 mile long obstacle course for crazy people who enjoy punishing themselves. ;)
We also just celebrated Canada Day on July 1! I didn't sit down all day as we were at a family birthday party in the morning, did some shopping, cooking, cleaning and then attended a Canada Day BBQ at our neighbour's place. It was good fun and we enjoyed lots of Vitamin D, aka sunshine.
Today's meal was inspired by my Portuguese in-laws. My mother-in-law and her mom both make the most delicious soup called "caldo verde" which translates to "green broth". It typically consists of kale, potatoes, onion, garlic, salt and olive oil and is often topped with chorizo sausage. It's one of my favourite dishes ever, but unfortuntaely, I can't do nightshades (potatoes) or garlic - so I came up with an AIP version by using white sweet potatoes instead! I hope this doesn't offend any Portuguese people out there! Here's how it goes...
AIP Chicken Caldo Verde
Ingredients
4 Whole Chicken Legs, Bone-in Skin-on (or off if you prefer)
5 Small White Sweet Potatoes (or 3 medium)
1 onion (or sub. the white portion of a few leeks)
1 bunch of kale
2.5 tsp Sea Salt
16 Cups Water
Option: Olive Oil Option: Herbs or seasonings of choice (I used fresh Curry Herb and Thyme)
Directions
- In a large soup pot, bring water to a boil.
- Add chicken legs, salt and any fresh herbs (optional).
- Bring to a boil again then lower to a simmer for at least 3 hours.
- Meanwhile, roughly chop your sweet potatoes and onion.
- After 3 hours, remove your meat/bones from the broth.
- Add chopped sweet potato and onion to broth.
- Simmer for 30 minutes, until veggies are well cooked and very soft.
- Meanwhile, shred chicken meat.
- Shred or slice your kale as thin as possible into strips.
- Use an immersion blender, or regular blender, to puree the sweet potato/onion/broth.
- Add the shredded kale and chicken back to broth
- Boil an additional 5 - 10 minutes, until the kale is cooked.
- Option: Once you've filled a bowl with soup, drizzle with olive oil for some added healthy fat!
This was so good, I had 2 big bowls...and now I'm glad I'm wearing leggings. And a big score - I got approval from my mother-in-law who was over when I made it. Yay!
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