Heart-Healthy Ciorba Radauteana

Discover a lighter spin on a Romanian classic with this Heart-Healthy Ciorba Radauteana, a soul-warming chicken soup brimming with fresh vegetables and zesty flavors. Crafted with tender, protein-rich boneless chicken breast, low-sodium chicken broth, and a rich blend of aromatic veggies like parsnip, carrot, and celery, this recipe delivers a nutritious bowl of comfort. The addition of creamy low-fat Greek yogurt and a splash of fresh lemon juice brings a tangy balance without the heaviness of traditional cream-based soups. Infused with garlic, dill, and a hint of olive oil, this dish is perfect for those seeking a wholesome, low-fat meal option. Ready in just an hour and designed to nourish your heart and your taste buds, this Ciorba Radauteana is a must-try for health-conscious eaters who love bold, satisfying flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Rinse the chicken breast under cold water and pat dry with paper towels.

Step 2

Cut the chicken into bite-sized pieces and set aside.

Step 3

Peel and dice the carrot, celery, onion, and parsnip into small cubes.

Step 4

Mince the garlic cloves finely.

Step 5

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.

Step 6

Add the diced carrot, celery, and parsnip to the pot, stirring for another 5 minutes until the vegetables begin to soften.

Step 7

Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.

Step 8

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.

Step 9

In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, and white vinegar until smooth.

Step 10

Remove the pot from heat. Stir in the yogurt mixture and mix well to combine.

Step 11

Add salt and black pepper to taste, adjusting as necessary for your preference.

Step 12

Chop the fresh dill and stir it into the soup.

Step 13

Remove the bay leaf before serving.

Step 14

Ladle the soup into bowls and serve hot, garnished with extra dill if desired.

Nutrition Facts

Serving size	2732.8 grams (2732.8g)

Amount per serving	% Daily Value*
Calories	1413

Total Fat 39.50g	51%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 1.60g
Cholesterol 404mg	135%
Sodium 3307mg	144%
Total Carbohydrate 87.20g	32%
Dietary Fiber 13.10g	47%
Total Sugars 46.00g
Protein 174.10g	348%

Vitamin D 72IU	360%
Calcium 429mg	33%
Iron 7mg	38%
Potassium 2621mg	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.

Source of Calories

Fat: 25.4%

Protein: 49.7%

Carbs: 24.9%