Romanian Chicken Yogurt Soup (Supa de Pui)

This cosy Romanian chicken yogurt soup (supa de pui) is ready in just 30 minutes. What makes it special? The broth is thickened with a simple egg-and-yogurt mixture - no heavy cream needed. It's tangy, rich, and deeply comforting. Unlike traditional creamy soups, this one gets its silkiness from yogurt rather than cream.

Instead of noodles, I use carrots, which add a naturally sweet taste that goes perfectly with the herbs. It's light, brothy, and nourishing, ideal for chilly days - especially with crusty bread for dipping.

Love soups? Try my Romanian meatball soup or one-pot traditional bean soup.

❣️ Why This Recipe Works

• Authentic supa de pui - uses yogurt instead of cream for that signature tangy finish.
• 30-minute comfort - perfect for busy weeknights when you need something warm and fast.
• No heavy cream - the egg and yogurt mixture creates a rich, silky broth that's light.
• Pantry-friendly - uses simple ingredients like carrots, potatoes, rice, and lemon.
• Great for chicken and yogurt recipes - a delicious way to use yogurt in a savoury dish.

🥘 Ingredients

*See the recipe card for full information on ingredients and quantities

• Chicken Breasts: For a good soup, the quality of the meat matters. For the best results, choose high-quality chicken - organic, free-range, or pasture-raised. If you want the deepest flavor, use bone-in pieces or a whole carcass - bones add richness and collagen. For a quicker, leaner option, boneless breasts work too. I've tried all three, and each works beautifully.
• Potatoes: Choose starchy varieties like Russet or Yukon Gold for a creamier texture.
• Onions: Yellow or white onions work best.
• Short-Grain White Rice: Rinse until the water is clear before adding to the soups to remove excess starch.
• Natural Yogurt: Use full-fat yogurt for a creamier texture - this is what makes the soup creamy without heavy cream.

♻️ Substitutions

• Chicken breasts: Boneless chicken thighs or shredded rotisserie chicken leftovers.
• Potatoes: Sweet potatoes, parsnips, or cauliflower are lower-carb options.
• Carrots: Parsnips, sweet potatoes, or butternut squash.
• Onions: Leeks, shallots, or green onions.
• Celery: Fennel, bell peppers, or zucchini.
• Short-grain white rice: Orzo, bulgur, quinoa, or vermicelli noodles.
• Chicken or vegetable stock cube: Miso paste, homemade stock, or a mix of soy sauce and nutritional yeast.

📋 Variations

• Add greens: Toss in some spinach, kale, or chard for added nutrition.
• Add beans: Throw in some white beans or chickpeas for extra protein.
• Homemade stock. If you have leftovers from a rotisserie chicken, use them! Shred the meat for the soup and simmer the bones to make a rich, flavorful broth. Such an easy upgrade.

🔪 How To Make Creamy Chicken Soup

Step 1: Add the chicken breast to a large pot with water. Bring to a boil, then simmer until cooked. Remove the meat and set it aside to cool, then shred it.

Step 2: Heat olive oil in a separate pan. Add diced onion, sliced celery, sliced carrots, and cubed potatoes. Sauté until softened.

Step 5: Gradually add the yoghurt mixture to the pot, stirring to prevent lumps. Then, bring in the shredded meat and simmer.

Step 6: Serve the soup in bowls, garnished with fresh chopped parsley. Enjoy!

*See the recipe card for detailed instructions. 

🥗 Serving Suggestions

The creamy texture of this soup is perfect for dipping crusty three-ingredient no-knead bread or traditional Romanian polenta for a perfect cosy meal.

❓Romanian Chicken Yogurt Soup (Supa de Pui) FAQs

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📖 Recipe

Romanian Chicken Yogurt Soup (Supa de Pui)

Claudia Ciorteanu

A comforting Romanian chicken yogurt soup (supa de pui) ready in 30 minutes. This recipe uses an egg and yogurt mixture to create a rich, tangy broth - no cream needed. Packed with tender chicken, rice, and fresh vegetables. Perfect for chilly days.

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course / Entrée

Cuisine Eastern European, Romanian

Servings 4

Calories 511 kcal

Video

Ingredients

  

1x2x3x

• ▢ 1 chicken or vegetable stock cube
• ▢ 2 litres of broth from boiled chicken
• ▢ 3 tablespoon olive oil
• ▢ 2 chicken breasts
• ▢ 4 potatoes peeled and cubed
• ▢ 4 small carrots peeled and sliced
• ▢ 2 onions diced
• ▢ 4 celery sticks sliced
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon pul biber
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried mint
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 60 g short-grain white rice

For the egg mix

• ▢ 1 heaped tablespoon plain flour
• ▢ 1 heaped tablespoon natural yogurt
• ▢ 1 large egg yolk
• ▢ Juice of 1 lemon
• ▢ A small bunch of parsley finely chopped, for garnish

Instructions

 

• Add the chicken breasts to a large, deep pan with 2.5 liters of water. Bring to a boil and then reduce to a simmer. Let it cook for about 15-20 minutes or until the chicken is fully cooked. Remove the chicken and set aside to cool down, then shred it.
  2 chicken breasts
• In a separate pan, heat the olive oil over medium heat. Add the diced onion, sliced celery, sliced carrots, and cubed potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.
  3 tablespoon olive oil, 4 potatoes, 4 small carrots, 4 celery sticks, 2 onions
• Once the chicken is cooked, remove it from the pan to cool down. Pour the chicken broth into the pot with the sautéed veggies. Stir in the paprika, pul biber, dried oregano, dried mint, salt, and black pepper. Mix well. Add 60 g of short-grain white rice to the pot with the chicken stock cube. Let it simmer for about 15 minutes, or until the rice is cooked.
  1 chicken or vegetable stock cube, 1 teaspoon paprika, ½ teaspoon pul biber, 1 teaspoon dried oregano, ½ teaspoon dried mint, 1 teaspoon salt, 1 teaspoon black pepper, 60 g short-grain white rice, 2 litres of broth from boiled chicken
• In a small bowl, whisk together flour, yogurt, egg yolk, and the lemon juice until smooth.
  1 heaped tablespoon plain flour, 1 heaped tablespoon natural yogurt, 1 large egg yolk, Juice of 1 lemon
• Gradually add the egg mixture to the pot while stirring continuously to prevent lumps. Add the shredded chicken back to the pot and simmer for another 5 minutes.
• Ladle the soup into bowls and garnish with the finely chopped parsley. Enjoy!
  A small bunch of parsley

Notes

• Spicy? Add ½ teaspoon chilli flakes with the garlic.
• Heartier? Add egg noodles, more rice, or matzo balls.
• Chicken temp: Cook to 75°C (165°F).
• Veggie swaps: Peas, green beans, or bell peppers work well.
• Rice: Basmati or jasmine are fine; adjust cooking time.
• Leftovers: 3 days in fridge, 3 months in freezer. Reheat gently.
• Quick shred: Use a stand mixer. Rotisserie chicken? Add at the end.
• Serve with: Crusty bread, pita, or a fresh salad.

Nutrition

Calories: 511kcalCarbohydrates: 62gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 121mgSodium: 1016mgPotassium: 1653mgFiber: 8gSugar: 7gVitamin A: 10577IUVitamin C: 51mgCalcium: 91mgIron: 3mg

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