Venezuelan Hen Chupe Soup Recipes

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MY MOM'S VENEZUELAN CHUPE



My Mom's Venezuelan Chupe image

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!

Provided by Sara Perry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 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, Sodium 254.2 mg, Sugar 4.9 g

VENEZUELAN HEN CHUPE SOUP



Venezuelan Hen Chupe Soup image

This is the perfect dish to warm up during cold days and it's also delicious and very easy to make. You probably know the original chupe recipe from Peru, but in Venezuela this dish made with hen is very popular, especially in the Andean region. We have our own family recipe, and I have adapted it and made it a little modern so it can be more practical for busy days. Make it and tell us how it turns out!

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 12

8-10 cups chicken stock
1 cup onion, diced
2 garlic cloves, finely crushed
4 large potatoes, peeled and diced into small pieces
2 fresh corn cobs, peeled and sliced into 1/2 inch rounds
1 can (15.25 oz) whole kernel sweet corn
1 can (14.75 oz) cream-style sweet corn
3-4 cups cornish hen, cooked and chopped into small pieces
1/4 cup fresh cilantro leaves, chopped
Salt and pepper, to taste
1 can (7.6 oz) table cream
1 1/2 cups queso fresco, in small cubes

Steps:

  • In a large pot, add chicken stock, onion and garlic. Bring to a boil, then add potatoes and pieces of fresh corn. Cover and let cook for 15 minutes or until the potatoes are soft.
  • Add cans of corn; cover and let cook for another 10 minutes.
  • Add hen pieces, cilantro and let cook for 3-5 minutes. Adjust salt seasoning.
  • Lower heat to low and add table cream, stirring continuously until it's mixed in well. Turn off the heat. Let rest for 5 minutes.
  • Serve warm with pieces of queso fresco and cilantro.

Nutrition Facts : ServingSize 1 Serving

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