My Mom's Venezuelan Chupe recipe

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Ingredients

¼ cup butter
1 large onion, chopped
3 russet potatoes, peeled and diced
3 skinless, boneless chicken breast halves, diced
8 cups water
2 cups frozen corn
salt to taste
ground black pepper to taste
½ cup milk, or to taste
4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped

Nutrition Info

361.7 calories
carbohydrate: 40.9 g
cholesterol: 67.6 mg
fat: 13.1 g
fiber: 3.6 g
protein: 22.6 g
saturatedFat: 7.5 g
servingSize: -
sodium: 254.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.

  2. Season soup with salt and pepper. Add milk and mozzarella cheese.

Recipe Yield

1 pot of soup

Recipe Note

The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!

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