Romanian Chicken Ciorba Recipe (Ciorba Radauteana)
Ciorbă Rădăuțeană (Romanian Sour Chicken Ciorba Soup) is a light but filling soup made with chicken, lots of finely diced vegetables, pasta, lemon juice, and fresh parsley. It’s simple to prepare, stretches ingredients well, and finishes bright and balanced without feeling heavy.
Servings 8 servings
Ingredients
For the Broth
- 1½ pounds chicken thighs skin-on and bone-in
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 1 tablespoon sea salt
- 10-12 cups water
For the Soup
- 2 tablespoons avocado oil
- 1 yellow onion finely diced
- 3 carrots finely diced
- 3 celery ribs finely diced (include the leaves)
- 2 parsnips peeled and finely diced
- 1 medium celeriac root peeled and finely diced
- 1 orange bell pepper finely diced
- 1 green bell pepper finely diced
- 1 teaspoon Leuștean seasoning optional
- 2 cups thin macaroni or vermicelli
To Finish
- 1 lemon juiced
- ¼ cup fresh parsley chopped
Instructions
- Add the 1½ pounds chicken thighs, 2 bay leaves, ½ teaspoon whole black peppercorns, and 1 tablespoon sea salt to a medium pot. Cover with 10-12 cups water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until the chicken is fully cooked, about 25-30 minutes.
- Remove the chicken thighs and set aside to cool. Strain the broth and reserve it. Once the chicken is cool enough to handle, remove the meat from the bones and set aside. Discard skin and bones.
- While the chicken cooks and cools, prep all the vegetables. Dice 1 yellow onion, 3 carrots, 3 celery ribs, 2 parsnips, and 1 medium celeriac root as finely as possible.
- In a large soup pot, heat the 2 tablespoons avocado oil over medium heat. Add the onion, carrots, celery (including leaves), parsnips, and celeriac. Sauté until softened and aromatic, about 8-10 minutes.
- While those vegetables are sauteeing, dice 1 orange bell pepper and 1 green bell pepper. Add the diced peppers and cook for another 2-3 minutes, just until softened. Stir in 1 teaspoon Leuștean seasoning if using.
- Pour the strained broth into the soup pot and bring to a gentle boil.
- Once the soup is boiling, add 2 cups thin macaroni or vermicelli. Cook until the pasta is al dente, according to package timing.
- Add the shredded chicken back to the pot to warm it through.
- Taste and adjust salt as needed. Add the juice of 1 lemon and ¼ cup fresh parsley. Stir and remove from heat.
Notes
Storage: Let the soup cool slightly, then transfer it to airtight containers. Store in the refrigerator for up to 5 days. If the soup contains pasta, it will continue to absorb liquid as it sits; this is normal and easy to adjust when reheating. To freeze, try to do so without pasta. Freeze in airtight containers or freezer jars for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of water or broth to loosen it. Avoid boiling, especially if the soup includes lemon or any egg- or sour–cream–based variations, as high heat can affect the texture.
Helpful Tips:
- Don’t overcook the chicken: Simmer the chicken gently just until cooked through, then remove it from the pot. Overcooking will make it dry and stringy, especially once it’s added back to the soup.
- Dice the vegetables finely: Small, even pieces cook at the same rate and make the soup easier to eat. Finely diced vegetables also allow more flavor in each spoonful without making the soup feel chunky.
- Add pasta at the very end: Thin pasta cooks fast and can easily overcook. Add it once the soup is boiling and cook just until tender.
- Finish with lemon, not earlier: Lemon juice should be added at the end so the soup stays bright. Adding it too early can dull the flavor.
Nutrition
Calories: 356kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1066mg | Potassium: 753mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4580IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg