Can I make this soup spicier?
Yes, you can add a pinch of red pepper flakes or a dash of hot sauce to taste.
LUNCH
Venezuelan Pisca Andina (Andean Chicken Soup) with Potatoes and Cilantro
Warm your soul with this authentic Venezuelan Pisca Andina, a comforting chicken soup from the Andes. This hearty recipe features tender chicken, potatoes, and a vibrant cilantro finish, perfect for a nourishing lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the 1 pound of chicken breast cubes and cook until lightly browned on all sides, about 5-7 minutes.
02
Pour in 4 cups of chicken broth, add the 2 diced potatoes, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil.
03
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
04
Stir in 1/4 cup of fresh chopped cilantro during the last 5 minutes of simmering.
05
Taste and adjust seasonings as needed. Ladle the Venezuelan Pisca Andina into bowls and garnish with additional fresh cilantro before serving.
About This Recipe
Warm your soul with this authentic Venezuelan Pisca Andina, a comforting chicken soup from the Andes. This hearty recipe features tender chicken, potatoes, and a vibrant cilantro finish, perfect for a nourishing lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can use bone-in chicken pieces and remove the bones before serving. A squeeze of fresh lime juice at the end brightens the soup beautifully.
Easy Substitutions
Sweet potatoes can be used instead of white potatoes for a slightly sweeter flavor. You can also add 1/4 cup of diced carrots or peas for extra vegetables. For a vegetarian version, omit the chicken and use vegetable broth, adding chickpeas or white beans for protein.
Storage & Reheating
Store leftover Pisca Andina in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Serving Suggestions
Serve this soup with crusty bread for dipping, a side of avocado slices, or a simple green salad. A dollop of sour cream or a fried egg can also be added to each bowl for extra richness, especially if serving for breakfast.
Common Mistakes
Overcooking the chicken can make it dry; ensure it's just cooked through. Not dicing the potatoes evenly can lead to some being undercooked while others are mushy. Forgetting to add fresh cilantro at the end will diminish the soup's signature fresh flavor.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soup, but starchy potatoes like Russets will break down more, thickening the broth.
MORE TO KNOW
Pisca Andina is traditionally a breakfast soup in the Venezuelan Andes, often made with milk and eggs. This recipe offers a simpler, more lunch-friendly version focusing on the chicken and potato base, making it accessible and comforting. The key to its flavor is the fresh cilantro, so don't skimp on it!
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