Low Carb Ciorba Radauteana
Delight in the comforting flavors of **Low Carb Ciorba Rădăuțeană**, a Romanian classic reimagined for keto-friendly dining. This hearty chicken soup boasts tender shredded chicken breast simmered in a rich, aromatic broth infused with bay leaves, garlic, and freshly chopped parsley. The addition of tempered sour cream and egg yolks creates a velvety texture, while a splash of vinegar enhances the soup’s signature tangy flavor. Packed with wholesome vegetables like carrots, celery, and onions—yet low in carbs—this nourishing dish is perfect for cozy family meals or meal prep. Ready in just over an hour and generously serving six, it's an effortless yet sophisticated recipe for those seeking delicious low-carb comfort food.
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Recipe Information
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
Instructions
In a large pot, add the chicken breast and cover with 2 liters of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that appears on the surface.
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.
Remove the chicken and vegetables from the pot. Set the chicken aside to cool slightly.
Strain the broth to remove any impurities and return it to the pot. Discard the vegetables.
Once the chicken is cool enough to handle, shred it into thin strips using your hands or two forks.
In a bowl, whisk together the egg yolks and sour cream until smooth.
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.
Slowly pour the tempered mixture back into the pot while stirring continuously.
Add the shredded chicken back into the pot along with minced garlic, vinegar, salt, and pepper.
Simmer the soup for another 10 minutes on low heat, allowing the flavors to combine.
Remove from heat, discard the bay leaves, and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 20.7 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 546 mg | 42% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2136 mg | 45% | |
*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.
