Low Fat Ciorba Radauteana
Discover the healthier twist on a beloved Romanian classic with this Low Fat Ciorba Radauteana recipe. Packed with tender shredded chicken breast, a medley of vibrant vegetables like carrots, parsnip, and bell pepper, and enriched with the creamy tang of low-fat Greek yogurt, this comforting soup delivers flavor without the guilt. The addition of lemon juice and aromatic bay leaves creates a bright, savory broth, while egg yolks lend a silky texture to the dish. Perfectly seasoned with fresh parsley, salt, and ground black pepper, this low-fat version retains all the wholesome appeal of the traditional Ciorba Radauteana while supporting your healthier lifestyle goals. Ready in under 90 minutes, this hearty soup is an ideal choice for family dinners or meal prep and is sure to become a regular favorite in your home.
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Recipe Information
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
Instructions
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.
Remove the chicken breast from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
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.
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.
Remove the pot from the heat, and slowly stir the yogurt mixture into the soup. Mix thoroughly to avoid curdling.
Return the shredded chicken to the pot. Simmer for another 5 minutes on low heat to blend the flavors.
Season with salt and ground black pepper to taste.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 65.0 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 681 mg | 52% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4702 mg | 100% | |
*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.
