Print

Latin Chicken Soup Recipe – Pisca Andina

This delicious Latin Chicken Soup - Pisca Andina - recipe is perfect for winter nights. So easy to make and very filling! It is actually the perfect comfort soup.

Course Soup
Cuisine Venezuelan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 355 kcal
Author Tiffany Bendayan

Ingredients

  • 10 cups chicken stock you may use water and bullion cubes
  • 2 cups cooked chicken shredded
  • 1/2 Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tablespoon olive Oil
  • 1/4 Cup Cilantro chopped
  • 8 oz latin Semi-Hard Cheese cubed
  • 2 Potatoes peeled and cubed
  • 2 Corns on the cob cut 3 pieces each (may use frozen)
  • 3 Cups Milk
  • 6 Eggs
  • Fresh Lemon Juice to taste
  • Salt and Pepper to taste
US Customary - Metric

Instructions

  1. In a large stockpot, heat up the olive oil over medium heat
  2. Sautee the onions until softened, add the garlic and cook for 2-3 minutes
  3. Add the stock, the potatoes, the chicken and the corn
  4. Let the mixture simmer until potatoes soften. Around 10-15 minutes
  5. Pour the milk, cilantro and cheese. Let is simmer for 2-3 minutes more. Test for salt and pepper
  6. Turn off the heat
  7. Crack the eggs over the soup in different parts of the stock pot so they don't touch each other. Cover the soup with lid and let the eggs cook for 4-5 minutes more
  8. Soup is ready! Serve it with lemon wedges
Nutrition Facts
Latin Chicken Soup Recipe – Pisca Andina
Amount Per Serving
Calories 355 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 166mg55%
Sodium 840mg37%
Potassium 789mg23%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 12g13%
Protein 20g40%
Vitamin A 530IU11%
Vitamin C 9.1mg11%
Calcium 290mg29%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.