Name: Caldo de Pollo
Ingredients: Large handful of baby spinach; Salt and freshly ground black pepper; 2 large bone-in chicken breast halves, skin pulled off and excess fat trimmed; 5 to 6 cups (1.2 to 1.4 L) good-quality chicken or turkey stock; 1 tablespoon olive oil; 2 small zucchini, cut into chunks; 1 large russet potato, peeled and cut into 1- to 1½-inch (2.5- to 4-cm) pieces, or about 5 baby Yukon Gold potatoes, halved; 2 small ears sweet corn, husked and cut into 2-inch (5-cm) lengths; 2 carrots, peeled and cut into 1- to 1½-inch (2.5- to 4-cm) pieces

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

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.

Ingredients

2 carrots, peeled and cut into 1- to 1½-inch (2.5- to 4-cm) pieces
1 large russet potato, peeled and cut into 1- to 1½-inch (2.5- to 4-cm) pieces, or about 5 baby Yukon Gold potatoes, halved

Method

Morning

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.