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My Mom's Venezuelan Chupe

Rated as 3 out of 5 Stars

"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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35 m servings 362
Original recipe yields 6 servings (1 pot of soup)


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  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; 13.1 40.9 22.6 68 254 Full nutrition

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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. Th...