Caribbean: Venezuela: Venezuelan Pisca Andina (Chicken Soup)
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
INSTRUCTIONS:
In a large stockpot, heat up 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
