Caldo de Pollo


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

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.


  • 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
  • 2 large bone-in chicken breast halves, skin pulled off and excess fat trimmed
  • 2 small ears sweet corn, husked and cut into 2-inch (5-cm) lengths
  • 5 to 6 cups (1.2 to 1.4 L) good-quality chicken or turkey stock
  • 2 small zucchini, cut into chunks
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Large handful of baby spinach



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, spoon out the vegetables too, then ladle the broth through a fine-mesh sieve into a pot and return it to the cooker. Pull the chicken meat off the bones and return it to the cooker, along with the vegetables. Stir in the spinach, season with salt and pepper.

In a large sauté pan, heat the oil over high heat. When it shimmers, add the zucchini in a single layer and season with salt and pepper. Cook, tossing occasionally, until golden and just tender, adding a little water if it starts to stick to the pan, 5 to 7 minutes. Add the zucchini to the soup and serve.