Cancer Nutrition Consortium

Chicken Caldo Verde, Portuguese Potato and Kale Soup

This soup is nutritionally packed! It is thick, rich and delicious. I added un-traditional ingredients like chicken and chickpeas to provide further amounts of protein.

Garnishing options:

Add grated parmesan cheese to your soup right before you eat it.
Serve with a salad on the side to increase vegetable intake.
If you prefer a bit of spice, a dash or two of your favorite hot sauce, or a pinch of cayenne can be added.

Serves 1.


  • 2 tbsp Olive Oil
  • 1/2 cup Onion Diced
  • 3 Garlic Cloves Minced
  • 4 oz Linguica Sausgage Diced
  • 4 oz Chicken Breast Cooked; Diced; Optional
  • 4 cups Chicken Broth Low Sodium
  • 14 oz Chickpeas Canned; Drained; Rinsed
  • Salt To taste
  • Pepper To taste


  1. Using 6 quart sauce pan over medium heat, add olive oil and onion.
  2. Sweat onions until translucent, stirring often. Add garlic and sweat until aroma develops (about 30 seconds).
  3. Add sausage and cook with onions and garlic for 2 or 3 minutes, stirring often.
  4. Pour in chicken broth and bring to a simmer.
  5. Grate potatoes with a cheese grater and add to soup, stir often until it comes to a simmer. Add chicken and simmer for 10 minutes.
  6. Add chopped kale and chickpeas, bring to simmer again. Cook for 20 minutes.
  7. Taste and adjust seasoning to your liking with salt and pepper.
Posted on: February 10, 2015

By: Chef Percy Whatley

Delaware North

Percy Whatley serves as corporate chef for the western region of Delaware North Parks & Resorts, as well as executive chef of The Ahwahnee, Yosemite National Park’s AAA four-diamond, historic national landmark hotel.