Romanian Chicken Soup with Sour Cream and Garlic

Romanian Chicken Soup with Sour Cream and Garlic

This comforting Romanian chicken soup combines tender meat, sweet root vegetables and a creamy broth flavored with fresh garlic. A small amount of vinegar adds the characteristic bright finish that balances the richness of the sour cream.

The soup is inspired by the flavors of ciorbă rădăuțeană and is especially satisfying during cold evenings, family lunches or whenever you need a warming homemade meal.

Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Servings: 6

Ingredients

• 800 g boneless chicken thighs, approximately 1¾ lb
• 2 liters chicken stock or water, approximately 8½ cups
• 1 large onion, halved
• 2 carrots
• 1 parsnip
• 2 celery stalks
• 1 red bell pepper
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4 garlic cloves, finely grated
• 3 egg yolks
• 250 g full-fat sour cream, approximately 1 cup
• 2–3 tablespoons white wine vinegar
• Salt and ground black pepper
• Fresh parsley, for serving

Instructions

1. Place the chicken, onion, carrots, parsnip, celery, bell pepper, bay leaves and peppercorns in a large pot.
2. Add the stock and bring it gently to a boil. Remove any foam that rises to the surface.
3. Reduce the heat and simmer for 35–40 minutes, until the chicken and vegetables are tender.
4. Remove the chicken and vegetables. Discard the onion, bay leaves and peppercorns. Shred the chicken and cut the carrots and bell pepper into small pieces.
5. Return the chicken and chopped vegetables to the broth. Keep the soup hot, but do not allow it to boil strongly.
6. In a separate bowl, whisk the egg yolks with the sour cream. Gradually add four ladles of hot broth, whisking continuously.
7. Remove the soup from the heat. Slowly pour in the tempered sour cream mixture while stirring.
8. Add the garlic and two tablespoons of vinegar. Taste and add more vinegar, salt or pepper as needed.
9. Serve warm with parsley, extra sour cream and fresh bread.

Alya’s Kitchen Tips

Use full-fat sour cream and allow it to reach room temperature before adding it. Once the sour cream mixture has been incorporated, avoid boiling the soup because excessive heat can cause separation.

For a stronger garlic flavor, add one additional grated clove immediately before serving.

Storage

Refrigerate in a sealed container for up to three days. Reheat gently over low heat without boiling.