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Easy
Published 2017
This is similar to the chicken soup served at one of my favorite restaurants, Tulcingo del Valle, a small storefront Mexican place in far-western Hell’s Kitchen in Manhattan. It’s the kind of soup that you might crave when you’re feeling under the weather—it’s brothy and comforting, with simple, clear flavors.
Layer the carrots, potato, chicken, and corn in the slow cooker and pour in enough stock to cover the chicken (it doesn’t have to cover the corn). Cover and cook on low for 8 hours.
Turn the cooker to high. Using a slotted spoon, transfer the chicken to a bowl. If the broth is murky, spoo
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