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Caldo de Pollo

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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.

Evening

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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