Heart-Healthy Ciorba Radauteana
Discover the comforting flavors of **Heart-Healthy Ciorba Radauteana**, a lighter spin on Romania’s beloved chicken soup tradition. This wholesome recipe combines tender bites of boneless, skinless chicken breast with a medley of nutrient-rich vegetables like carrot, celery, and parsnip, all simmered in flavorful low-sodium chicken broth. Infused with aromatic garlic, fresh dill, and a tangy blend of low-fat Greek yogurt, lemon juice, and white vinegar, this soup delivers creaminess without excess fat. Perfect for heart-conscious eaters, it’s seasoned minimally with salt and black pepper, allowing the natural flavors to shine. Ready in under an hour, this easy, nutritious dish is ideal for warming up on cold days while supporting healthy eating habits. Serve hot, garnished with fresh dill, for a soul-soothing meal that’s equal parts delicious and guilt-free.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 1500 milliliters low-sodium chicken broth
- 1 large carrot
- 1 large celery stalk
- 1 medium onion
- 1 medium parsnip
- 4 large garlic cloves
- 200 grams low-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1 leaf bay leaf
- 1 tablespoon olive oil
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the chicken breast under cold water and pat dry with paper towels.
Cut the chicken into bite-sized pieces and set aside.
Peel and dice the carrot, celery, onion, and parsnip into small cubes.
Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the diced carrot, celery, and parsnip to the pot, stirring for another 5 minutes until the vegetables begin to soften.
Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.
Add the chicken pieces to the soup. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, and white vinegar until smooth.
Remove the pot from heat. Stir in the yogurt mixture and mix well to combine.
Add salt and black pepper to taste, adjusting as necessary for your preference.
Chop the fresh dill and stir it into the soup.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot, garnished with extra dill if desired.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 404 mg | 134% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 46.0 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 429 mg | 33% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2621 mg | 56% | |
*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.
