This is one of my favorite Venezuelan soups. It is really nice to make when expecting guests that are traveling and are not sure when they arrive, because it is a main dish, and you do not have to worry about any last minute cooking!
- 1 whole chicken or 6 legs (thighs & drumsticks)
- 4 celery sticks
- 6 carrots – peeled and sliced thinly
- 2 leeks – clean well and cut in thin round slices
- 6 potatoes (peeled and quartered)
- 2 cans sweet corn (or you can use corn on the cob, sliced)
- 2 teaspoons salt
- 1 cup evaporated milk
- 1 cup milk
- cilantro – chopped
- white cheese (queso blanco) or mozarella – in small cubes
- Hot sauce – optional
- Clean the chicken, and place in a large stock pot. Add enough water to just cover the chicken. Add the salt, and the celery sticks.
- Bring to a boil, and then continue cooking at medium heat for 1.5 hours.
- Place the chicken on a plate while you pass the broth through a sieve to remove impurities. Remove as much fat as possible from the broth.
- Remove the bones from the chicken pieces and cut the meat in small chunks.
- Add the chicken, potatoes, carrots and leeks to the broth. Bring back to a boil and then continue cooking at medium heat until the potatoes are cooked.
- Add the evaporated milk and the milk. Check for salt and add some pepper to taste.
- When serving, add some cheese cubes and a little bit of chopped cilantro. If you like, add a little bit of hot sauce to spice it up.