Pisca Andina (Venezuelan Chicken Soup)

A comforting and hearty Pisca Andina recipe made with chicken, potatoes, milk, eggs, and cheese. This traditional Venezuelan soup is creamy, flavorful, and perfect for a cozy meal.

Course Soup

Cuisine Venezuelan

Keyword comfort recipes, pisca andina, soup recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 350kcal

Author Tiffany Bendayan

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

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