Keto Ciorba Radauteana
Indulge in the comforting flavors of **Keto Ciorba Radauteana**, a low-carb twist on a beloved Romanian chicken soup. This creamy and tangy dish features tender shredded chicken thighs simmered in a rich, velvety broth infused with garlic, aromatic bay leaves, and freshly squeezed lemon juice. With silky egg yolks and heavy cream creating the perfect blend of creaminess, this keto-friendly ciorba is both hearty and guilt-free. Packed with wholesome vegetables like onion, carrot, and celery, this soup is finished with a vibrant sprinkle of fresh parsley for a burst of color and flavor. Ideal for cozy nights or a quick and satisfying meal, this high-protein, low-carb recipe is ready in just over an hour and delivers six generous servings. Perfect for anyone looking to enjoy authentic Romanian cuisine while staying on track with their keto lifestyle, this dish is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 800 g Boneless skinless chicken thighs
- 2 liters Chicken broth
- 1 large White onion
- 1 medium Carrot
- 1 medium Celery stalk
- 6 cloves Garlic
- 2 Bay leaves
- 3 Egg yolks
- 250 ml Heavy cream
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Coconut oil
Instructions
Heat the coconut oil in a large pot over medium heat.
Chop the onion, carrot, and celery, and add them to the pot. Sauté for about 5 minutes until the vegetables are softened.
Add the whole chicken thighs to the pot along with the chicken broth and bay leaves. Bring to a boil.
Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using a fork. Set aside.
In a separate bowl, whisk the egg yolks with the heavy cream and lemon juice.
Gradually add a few tablespoons of the hot soup broth to the egg and cream mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the egg mixture into the pot, stirring continuously to integrate.
Add the shredded chicken back into the pot.
Crush the garlic cloves and add them to the soup, along with salt and pepper. Let the soup simmer for an additional 10 minutes.
Taste and adjust seasoning as needed.
Remove the soup from the heat and stir in the chopped fresh parsley.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1482 mg | 494% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 17.0 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4013 mg | 85% | |
*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.
