My Moms Venezuelan Chupe

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!

Step: 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.

Step: 2

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

Per Serving: 362 calories; protein 22.6g; carbohydrates 40.9g; fat 13.1g; cholesterol 67.6mg; sodium 254.2mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.