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18 July, 2016

Chicken soup with garlic and sour cream

Comments : 14 Posted in : Starters on by : Daniela Anderson Tags: , , , , , ,

Chicken soup with garlic and sour cream, or the Romanian ‘ciorba radauteana’, a fantastic soup that makes a great natural remedy against cold and flu. Soothing, healthy and so delicious.

I could never refuse a bowl of soup, cold season or not. It can be your best friend and nurse you like no one else when you feel poorly or just looking for some comfort. And chicken soup must be one of the most appreciated soups around the world. This recipe is considered one of the finest and most loved soups in Romania. Although you can tell it has some garlic in it, the taste is not strong at all. And the lemon and sour cream give the soup a lovely fresh touch.

It is common to use chicken breast for this recipe, but you can use chicken thighs or drumsticks too. Root vegetables are quite the perfect match for chicken, and the amount of water used depends entirely on how thick you want the soup. I can assure you that you’ll make the soup over and over again, it is an excellent choice for the whole family.

Chicken soup with garlic and sour cream

Chicken soup with garlic and sour cream

4 from 1 vote
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Chicken soup with garlic and sour cream

Chicken soup with garlic and sour cream, or the Romanian "ciorba Radauteana", a fantastic soup that makes a great natural remedy against cold and flu. Soothing, healthy and so delicious.

Servings: 4 people
Author: Daniela Anderson
Ingredients
  • 2 medium chicken breasts
  • 2 carrots
  • 1 parsnip
  • 1/2 turnip
  • 2 onions
  • 2 eggs
  • 4 garlic cloves
  • 200 ml sour cream
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice
Instructions
  1. Place the chicken breasts into a large pan and add 1 litre of water and a pinch of salt.

  2. Bring to the boil.

  3. Peel and cut the onions, carrots, parsnip and turnip into big chunks.

  4. Skim off the foam from the chicken, then add the vegetables and cook everything until tender.

  5. Take the chicken breasts off the pan, allow to cool a bit, then shred them.

  6. The vegetables will also be removed and chopped into small cubes.

  7. In a bowl, mix the sour cream and eggs into a smooth paste, then add a ladle of the hot chicken broth and whisk well. Add a few more ladles, one at a time, whisking well after each addition. Make sure the sour cream and egg are at room temperature before adding to the soup.

  8. Now, the liquid obtained can go into the pan with the chicken broth. The shredded chicken and chopped vegetables can go back too.

  9. Bring the soup to a boil, season with salt, pepper and mince 4 garlic cloves and add to the pan together with lemon juice.

  10. In goes the chopped parsley, remove the soup from the heat and serve hot.

Chicken soup with garlic and sour cream

Chicken soup with garlic and sour cream

Enjoy! 😊

 

Chicken soup with garlic and sour cream

Chicken soup with garlic and sour cream

14s COMMENTS

14 thoughts on : Chicken soup with garlic and sour cream

  • July 28, 2016 at 9:29 pm

    It looks a very hearty soup, Daniela, with lots of lovely ingredients. 🙂

  • Diane S.
    October 4, 2016 at 1:05 am

    I get a food coma just looking at it. Sour cream adds an amazing flavor to soups and stews,. Can’t wait to try this recipe.

    • October 4, 2016 at 1:37 am

      Thank you, Diane. I am sure you will like it 😊

  • Janet
    October 11, 2016 at 9:52 pm

    I don’t see when to add the lemon juice. I may just be missing it. Does it matter when it’s added?

    • October 11, 2016 at 10:10 pm

      Hi Janet! Thank you for your comment! I am sorry I have omitted the lemon juice. This can be added at the end when you season the soup, depending on your taste, you might like to add more or less, but I find that the amount stated works very well. Let me know if this helps.

  • Linda Tabler
    October 19, 2016 at 12:00 pm

    It says to place the chicken breasts into a large pan and add 1 l of water and a pinch of salt.
    My question is, add 1 what of water? Should it say cup? I don’t want to put more than I should in.

    • October 19, 2016 at 2:58 pm

      Hi Linda! Thank you for your comment! Sorry it doesn’t ready very easily, 1 l is 1 litre, l think the “l” is very easy to miss, l have amended my post.

      • Sylvia
        January 3, 2017 at 6:17 am

        How long do I boil the chicken with the water?

        • January 3, 2017 at 8:20 am

          Hi Sylvia! Thank you for your message. Depending on the size of the chicken breasts, it could take between 30-45 minutes until the chicken is cooked through, and there is no pink meat left at all. It is particularly important that the chicken be cooked properly. The vegetables should also be cooked until soft. It shouldn’t take longer than 45 minutes for sure. Let me know if you need further help.

  • Liz Noriega
    February 7, 2017 at 3:34 am

    I just made the soup and it doesn’t look creamy like yours. It seems the sour cream separated from the broth. Not sure what I did wrong. The flavor is there but the soup consistency is way off.

    • February 7, 2017 at 7:30 am

      Hi Liz! Thank you for your comment! The sour cream usually separates from the broth if it was cold, it helps if it is taken out of the fridge at least an hour before cooking so that it can reach room temperature. It is also important to add broth to the sour cream little by little before adding everything back to the pan, in this way it won’t be a massive difference between the temperature in the pan and the one of the sour cream mixture. I hope this helps!

  • February 9, 2017 at 2:22 am

    Really good! I used rotisserie chicken, so i shredded it and put it in the pot when the veggies were cooking.

    • February 10, 2017 at 1:03 am

      Thank you, Michelle! I am glad you liked it! Rotiserrie chicken sounds like a great choice 😊

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