Why You’ll Love This Recipe
I love this Romanian Chicken Vegetable Soup because it gives me a complete, nourishing meal in one pot. The chicken creates a savory base, while the assortment of vegetables adds sweetness, texture, and plenty of color.
I also enjoy the balance between the rich chicken broth and the characteristic sour note found in many Romanian soups. When I don’t have traditional Romanian borș available, I can use fresh lemon juice to give the soup a bright, tangy finish.
This recipe is also easy for me to customize. I can change the vegetables according to the season, add rice or noodles, or adjust the sourness until the broth tastes exactly how I like it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 pounds bone-in chicken thighs or chicken legs
- 10 cups water or chicken broth
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 medium parsnip, peeled and diced
- 2 medium potatoes, peeled and cubed
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup traditional Romanian borș, or to taste
- 2 to 3 tablespoons fresh lemon juice if borș is unavailable
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Fresh lovage, optional
Directions
- I place the chicken in a large soup pot and add the water or chicken broth. I bring it slowly to a boil over medium-high heat.
- As the liquid begins to simmer, I skim away any foam that rises to the surface. I reduce the heat and gently simmer the chicken for about 20 to 25 minutes.
- While the chicken cooks, I heat the olive oil in a skillet over medium heat. I add the onion, carrots, celery, bell pepper, and parsnip.
- I cook the vegetables for about 5 to 7 minutes, stirring occasionally, until they begin to soften.
- I add the garlic and cook for another 30 seconds, just until fragrant.
- I remove the cooked chicken from the broth and set it aside until it is cool enough for me to handle.
- I add the sautéed vegetables, potatoes, diced tomatoes, bay leaf, salt, and black pepper to the chicken broth.
- I bring the soup back to a gentle simmer and cook for about 15 minutes, or until the potatoes and vegetables are tender.
- While the vegetables cook, I remove the chicken meat from the bones and cut or shred it into bite-sized pieces. I discard the bones and skin.
- I return the chicken meat to the pot and stir everything together.
- If I use traditional Romanian borș, I heat it separately until it reaches a boil, then add it gradually to the soup. I taste as I go so I can control how sour I make the broth.
- When I don’t have borș, I remove the soup from the heat and add fresh lemon juice instead. I start with a smaller amount and add more until I get the bright, tangy flavor I want.
- I remove the bay leaf and taste the soup, adjusting the salt and black pepper as necessary.
- I stir in the fresh parsley, dill, and lovage if I have it.
- I let the soup rest for about 5 minutes before ladling it into bowls and serving.
Servings and Timing
This Romanian Chicken Vegetable Soup recipe makes approximately 6 generous servings.
- Prep time: 20 minutes
- Cook time: 50 minutes
- Resting time: 5 minutes
- Total time: About 1 hour 15 minutes
- Servings: 6
Variations
Romanian Chicken Soup with Rice
When I want a heartier soup, I add about 1/2 cup of rinsed rice. I add it early enough for the grains to become tender without overcooking the vegetables.
Chicken Vegetable Soup with Noodles
I sometimes add thin egg noodles or another small pasta shape near the end of cooking. I keep an eye on the broth because noodles absorb liquid as they cook.
Romanian Chicken Soup with Borș
When I can find traditional fermented Romanian borș, I use it for the characteristic sour flavor. I add it gradually because different varieties can vary in acidity.
Chicken Soup with Extra Vegetables
I add green beans, peas, zucchini, cabbage, or cauliflower when I want even more vegetables. I add each vegetable according to how much cooking time it needs.
Creamy Romanian Chicken Soup
When I want a richer variation, I temper sour cream with some of the hot broth before stirring it into the soup. I keep the heat gentle afterward so the dairy doesn’t separate.
Romanian Turkey Vegetable Soup
I can replace the chicken with turkey when I have it available. I particularly like this variation when I have leftover cooked turkey and want to turn it into a comforting soup.
Storage/Reheating
I let leftover Romanian Chicken Vegetable Soup cool before transferring it to airtight containers. I store it in the refrigerator for up to 3 to 4 days.
For reheating, I place the soup in a saucepan over medium heat and bring it to a gentle simmer until the chicken and vegetables are thoroughly heated.
I can also reheat individual portions in the microwave, stirring partway through so the soup heats evenly.
For longer storage, I freeze the soup in freezer-safe containers for up to 3 months. I leave some space at the top of each container because the liquid expands as it freezes.
If I plan to freeze the soup, I sometimes leave out the potatoes because their texture can become softer or grainier after freezing and thawing. I thaw frozen soup overnight in the refrigerator before reheating it gently.
FAQs
What makes Romanian Chicken Vegetable Soup different?
I associate Romanian-style chicken vegetable soup with a generous assortment of vegetables, fresh herbs, and a pleasantly sour broth. Traditional Romanian borș, a fermented wheat-bran liquid, is often used to provide that distinctive tangy character, although the exact preparation varies between households and regions.
What is Romanian borș?
Romanian borș is a fermented liquid traditionally made from wheat bran and used to sour soups. I add it to give my soup a distinctive tangy flavor. I don’t confuse it with the beet-based soup often called borscht in other cuisines.
What can I use if I don’t have Romanian borș?
When I can’t find traditional borș, I use fresh lemon juice as a convenient substitute. The flavor isn’t identical, but it gives me the acidity and freshness I want in the finished soup.
Can I use chicken breast instead of chicken thighs?
Yes. I can use chicken breast, although I prefer bone-in thighs or legs because they give my broth more flavor. If I use boneless chicken breast, I watch the cooking time carefully so the meat doesn’t become dry.
Can I make Romanian Chicken Vegetable Soup ahead of time?
Yes. I think this soup works very well as a make-ahead meal because the flavors have time to blend in the refrigerator. I store it in an airtight container and gently reheat only the amount I plan to serve.
Conclusion
Romanian Chicken Vegetable Soup is one of my favorite one-pot meals when I want something warm, colorful, and full of fresh flavor. I love the combination of tender chicken, potatoes, carrots, peppers, tomatoes, herbs, and a pleasantly tangy broth. Whether I sour it traditionally with Romanian borș or use fresh lemon juice as a convenient alternative, I get a comforting homemade soup that is hearty enough for dinner while remaining wonderfully light and fresh.
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