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!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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.

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

Nutrition Facts

362 calories; 13.1 g total fat; 68 mg cholesterol; 254 mg sodium. 40.9 g carbohydrates; 22.6 g protein; Full Nutrition

Reviews (1)

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Rating: 3 stars
After reading this recipe closely I decided to make one change from the start. I used chicken broth instead of water. I'm glad that I did because it added flavor but the soup was still bland. This needs more than just salt and pepper to season in my opinion. I ended up adding several different herbs and that helped a great deal. It didn't have much eye appeal so I threw in a handful of frozen peas and carrot mixture for some color. I ended up making it work but as written this is extremely bland. Sorry. Read More