My Mom's Venezuelan Chupe

2.5
(2)
2 Reviews
2 Photos

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!

Submitted by Sara Perry
Updated on January 14, 2022
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Yield:
1 pot of soup
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

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

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.

Nutrition Facts (per serving)

362 Calories
13g Fat
41g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 362
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 68mg 23%
Sodium 254mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 23g 45%
Vitamin C 14mg 15%
Calcium 217mg 17%
Iron 2mg 11%
Potassium 897mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.