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

Keyword comfort recipes, pisca andina, soup recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 355kcal

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

In a large stockpot, heat the olive oil over medium heat
Sautee the onions until softened, add the garlic and cook for 2-3 minutes
Add the stock, the potatoes, the chicken and the corn
Let the mixture simmer until potatoes soften. Around 10-15 minutes
Pour the milk, cilantro and cheese. Let is simmer for 2-3 minutes more. Test for salt and pepper
Turn off the heat
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
Soup is ready! Serve it with lemon wedges

Nutrition