Romanian Chicken Yogurt Soup (Supa de Pui)
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.
Servings: 4
Calories: 511kcal
Ingredients
- 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
Video
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: 511kcal | Carbohydrates: 62g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1016mg | Potassium: 1653mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10577IU | Vitamin C: 51mg | Calcium: 91mg | Iron: 3mg
