This Pisca Andina recipe is a comforting Venezuelan chicken soup made with potatoes, eggs, cheese, and milk. A hearty and delicious meal perfect for chilly days.
Updated May 2026: This recipe has been refreshed with better tips, structure, and helpful variations for perfect results every time.
If you’re looking for a cozy, filling soup that feels like a full meal, this is it.
This pisca andina recipe comes from the Venezuelan Andes, where cold weather calls for warm, nourishing dishes packed with flavor and comfort.
What Is Pisca Andina?
Pisca Andina is a traditional Venezuelan chicken soup made with potatoes, milk, eggs, and cheese. While the ingredients may sound unusual together, they create a creamy, rich, and satisfying dish.
It’s especially popular in colder regions of Venezuela and is often enjoyed as a complete meal.
Why You’ll Love This Recipe
- Hearty and filling
- Unique flavor combination
- Ready in about 30 minutes
- Perfect comfort food
- High in protein and nutrients
What Makes This Soup Unique
At first glance, adding eggs, cheese, and milk to chicken soup might sound unusual. However, these ingredients create a creamy texture and rich flavor that make this dish stand out.
A squeeze of fresh lemon at the end ties everything together and brightens the entire dish.
Is This Similar to Other Soups?
If you’ve tried Peruvian chupe, you’ll notice some similarities. Both soups use creamy elements and hearty ingredients to create a filling and comforting meal.
However, Pisca Andina has its own unique flavor and simplicity.
Tips for Best Results
- Use fresh ingredients for the best flavor
- Add eggs at the end to avoid overcooking
- Adjust cheese to taste
- Finish with fresh lemon juice
Can You Customize This Soup?
Yes! There are many variations of Pisca Andina.
- Use beef instead of chicken
- Make it vegetarian by skipping the meat
- Add more vegetables for extra texture
- Adjust dairy depending on preference
Make-Ahead and Storage
- Store leftovers in the fridge for up to 3 days
- Reheat gently to avoid curdling
- Add fresh egg when reheating if desired
If you try this recipe, tag @LivingSweetMoments — I love seeing your creations!
Important: This is a traditional Venezuelan recipe. The combination of eggs, milk, and cheese may sound unusual, but trust the process; the result is creamy, rich, and absolutely delicious.
Pisca Andina (Venezuelan Chicken Soup)
Ingredients
- 10 cups chicken stock or water + bouillon
- 2 cups cooked chicken shredded
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1/4 cup cilantro chopped
- 8 oz queso blanco queso fresco, or mozzarella, cubed
- 2 medium potatoes peeled and cubed
- 2 ears corn cut into thirds (or 1 1/2 cups frozen corn)
- 2 to 2 1/2 cups milk
- 4-6 eggs
- Fresh lemon juice to taste
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat
- Add the chopped onion and cook for 3–4 minutes until softened
- Stir in the garlic and cook for 1 minute until fragrant
- Pour in the chicken stock, then add the potatoes, shredded chicken, and corn
- Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the potatoes are tender
- Stir in the milk, cilantro, and cheese. Simmer gently for 2–3 minutes
- Turn off the heat and let the soup rest for 2–3 minutes (this helps prevent overcooking the eggs)
- Crack the eggs one at a time directly into the hot soup, spacing them apart. Cover with a lid and let them gently poach for 4–5 minutes, or until the whites are set and yolks are still soft
- Season with salt, pepper, and fresh lemon juice to taste
- Serve immediately and enjoy
Notes
- The eggs cook directly in the hot broth and are fully safe when the soup is hot
- For a different texture, you can whisk the eggs and slowly drizzle them into the soup instead of poaching
- Use less milk for a lighter broth or more for a creamier texture
- Queso blanco is traditional, but mozzarella works well as a substitute
- Do not boil after adding milk to prevent curdling
- Store leftovers in the refrigerator for up to 3 days
- Reheat gently over low heat
- Add fresh eggs when reheating for best texture
Nutrition
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