Low Carb Ciorba Radauteana

Enjoy a comforting bowl of Low Carb Ciorba Radauteana, a flavorful Romanian-inspired chicken soup that's perfect for those watching their carb intake. This lighter twist on the classic "Ciorba Radauteana" combines tender shredded chicken with a rich, velvety broth enhanced by a creamy egg yolk and sour cream mixture. Infused with the aromatic goodness of garlic, bay leaves, and fresh parsley, this soup balances tangy notes of vinegar with savory undertones, creating a nourishing meal that's low in carbs but high in flavor. Easy to prepare in just over an hour, it's an ideal dish for cozy family dinners or meal prepping. Serve it piping hot with a sprinkle of fresh parsley, and savor a hearty, wholesome taste of Romania.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Chicken breast
• 2 liters Water
• 1 large Carrot
• 1 medium Celery stalk
• 1 medium Onion
• 4 cloves Garlic
• 2 large Egg yolks
• 150 grams Sour cream
• 3 tablespoons Vinegar
• 1.5 teaspoons Salt
• 0.5 teaspoons Pepper
• 2 pieces Bay leaves
• 2 tablespoons Fresh parsley

Directions

Step 1

In a large pot, add the chicken breast and cover with 2 liters of water. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low and skim off any foam that appears on the surface.

Step 3

Add the whole carrot, celery stalk, onion, and bay leaves to the pot. Cover and simmer for about 30 minutes or until the chicken is cooked through.

Step 4

Remove the chicken and vegetables from the pot. Set the chicken aside to cool slightly.

Step 5

Strain the broth to remove any impurities and return it to the pot. Discard the vegetables.

Step 6

Once the chicken is cool enough to handle, shred it into thin strips using your hands or two forks.

Step 7

In a bowl, whisk together the egg yolks and sour cream until smooth.

Step 8

Gradually add a ladle of hot broth from the pot into the egg and sour cream mixture, stirring constantly to temper the eggs and prevent them from curdling.

Step 9

Slowly pour the tempered mixture back into the pot while stirring continuously.

Step 10

Add the shredded chicken back into the pot along with minced garlic, vinegar, salt, and pepper.

Step 11

Simmer the soup for another 10 minutes on low heat, allowing the flavors to combine.

Step 12

Remove from heat, discard the bay leaves, and stir in the chopped fresh parsley.

Step 13

Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3050.0g)

Amount per serving	% Daily Value*
Calories	1260.9

Total Fat 57.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 2.5g
Cholesterol 874mg	0%
Sodium 5444.5mg	0%
Total Carbohydrate 38.7g	0%
Dietary Fiber 5.6g	0%
Total Sugars 20.7g
Protein 154.4g	0%

Vitamin D 36.6IU	0%
Calcium 546.2mg	0%
Iron 4.8mg	0%
Potassium 2135.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 47.8%

Carbs: 12.0%