Low Fat Ciorba Radauteana

Discover the guilt-free delight of **Low Fat Ciorba Radauteana**, a lighter take on the beloved Romanian soup that's bursting with comforting flavors and wholesome ingredients. This low-fat version swaps traditional cream with tangy Greek yogurt, creating a velvety texture without the extra calories. Tender shredded chicken breast, an array of vibrant vegetables like carrots, parsnips, and bell peppers, and the zing of fresh lemon juice come together in a fragrant broth infused with bay leaves and garlic. The soup is finished with a touch of richness from tempered egg yolks and garnished with freshly chopped parsley for a refreshing pop of flavor. Perfect for those seeking a hearty and healthy meal, this high-protein, low-sodium dish is ready in just 80 minutes and serves six, making it ideal for family dinners or meal prep. Whether you're exploring traditional Romanian cuisine or looking for a satisfying soup with a modern, health-conscious twist, this recipe is sure to impress.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams chicken breast
• 1 large, chopped onion
• 2 medium, sliced carrots
• 2 chopped celery stalks
• 3 minced garlic cloves
• 1 medium, diced bell pepper
• 1 large, sliced parsnip
• 2 bay leaves
• 1.5 liters low-sodium chicken broth
• 200 grams low-fat Greek yogurt
• 3 tablespoons lemon juice
• 2 egg yolks
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 tablespoons, chopped fresh parsley

Directions

Step 1

Place the chicken breast in a large pot and cover it with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until cooked through, about 25 minutes.

Step 2

Remove the chicken breast from the pot and set aside to cool. Once cooled, shred the chicken using two forks.

Step 3

Add the onion, carrots, celery, garlic, bell pepper, parsnip, and bay leaves to the pot with the broth. Simmer on low heat for 20 minutes or until the vegetables are tender.

Step 4

In a bowl, mix the low-fat Greek yogurt, lemon juice, and egg yolks until smooth. Gradually add 1 cup of the hot broth into the yogurt mixture, whisking continuously to temper the eggs.

Step 5

Remove the pot from the heat, and slowly stir the yogurt mixture into the soup. Mix thoroughly to avoid curdling.

Step 6

Return the shredded chicken to the pot. Simmer for another 5 minutes on low heat to blend the flavors.

Step 7

Season with salt and ground black pepper to taste.

Step 8

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3410.8g)

Amount per serving	% Daily Value*
Calories	1525.0

Total Fat 37.8g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 823mg	0%
Sodium 5030.1mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 25.1g	0%
Total Sugars 65.0g
Protein 186.1g	0%

Vitamin D 108.6IU	0%
Calcium 681.3mg	0%
Iron 7.8mg	0%
Potassium 4701.7mg	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: 21.7%

Protein: 47.6%

Carbs: 30.7%