Gluten-Free Caldo Verde
By the Gluten Free Recipes team ·
This hearty and comforting Gluten-Free Caldo Verde bursts with savory flavors and satisfying textures. Tender potatoes and aromatic vegetables meld into a rich broth, creating a soul-warming experience with every spoonful.
At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 13 ingredients — including certified gluten-free chicken or vegetable stock, cooked shredded chicken or white beans, onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Caldo Verde: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Caldo Verde: This recipe is naturally gluten-free by using certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked shredded chicken or white beans (for vegetarian)
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 medium carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, 14.5 oz)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 cups kale, finely shredded
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the diced potatoes, diced carrot, and diced celery to the pot. Stir well to coat the vegetables with the oil and aromatics. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- 3
If using, add the optional diced tomatoes to the pot and stir to combine. Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers the vegetables. Bring the liquid to a rolling boil over high heat.
- 4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 20-25 minutes, or until the potatoes are fork-tender. Stir in the cooked shredded chicken or white beans during the last 10 minutes of simmering.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for an additional 5 minutes, or until the soup has thickened to your desired consistency. Stir in the finely shredded kale and cook for just 1-2 minutes until it wilts. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Remove the tough stems by gripping the base and stripping leaves upward.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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