Spanish Caldo Gallego Recipe

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Spanish Caldo Gallego
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Ingredients:

Directions:

  1. In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
  2. Remove chicken from the pot.
  3. Debone the chicken, chop the meat and reserve.
  4. Add to the pot: potatoes, cabbage, kale and turnips.
  5. Simmer, covered, for 25 minutes longer.
  6. Return the boned chicken to the pot and add the salt and pepper.
  7. Simmer a few more minutes until all is hot, and serve.
  8. The soup keeps well for a few days in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.22 Kcal (1705 kJ)
Calories from fat 257.67 Kcal
% Daily Value*
Total Fat 28.63g 44%
Cholesterol 53.43mg 18%
Sodium 557.1mg 23%
Potassium 682.68mg 15%
Total Carbs 23.77g 8%
Sugars 3.13g 13%
Dietary Fiber 5.3g 21%
Protein 14.58g 29%
Vitamin C 30.1mg 50%
Vitamin A 0.3mg 11%
Iron 2.3mg 13%
Calcium 116.8mg 12%
Amount Per 100 g
Calories 106.45 Kcal (446 kJ)
Calories from fat 67.36 Kcal
% Daily Value*
Total Fat 7.48g 44%
Cholesterol 13.97mg 18%
Sodium 145.63mg 23%
Potassium 178.45mg 15%
Total Carbs 6.21g 8%
Sugars 0.82g 13%
Dietary Fiber 1.39g 21%
Protein 3.81g 29%
Vitamin C 7.9mg 50%
Vitamin A 0.1mg 11%
Iron 0.6mg 13%
Calcium 30.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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