Greek Chicken Soup (Ciorbă a la Grec)

Ciorba a la Grec is a classic Greek-inspired Romanian comfort soup, one of the country’s most beloved traditional soups. It is a rich and flavorful dish that reflects the cultural blend of Balkan, Transylvanian, and Mediterranean influences. This soup has been fully embraced and adapted within Romanian cuisine to create a unique and hearty meal.

This traditional Romanian soup is more than just a dish. It’s a reflection of cultural exchange, comfort, and culinary mastery. Rooted in the fusion of Greek and Romanian flavors, this sour soup has become a beloved staple in Romanian households and restaurants alike.

Its creamy, tangy base, paired with tender meat and vegetables, makes it a standout among the many varieties of “ciorbă” (sour soups) found throughout the country. My other favorite “ciorba” sour soup recipes are Ciorba Perisoara (a traditional Romanian Meatball Soup), Ciorba de Burta (a Romanian Triple Soup), and Ciorba de Varza (a staple Cabbage Soup around the country).

The name “a la Grec” translates to “in the Greek style”, pointing to the dish’s Greek culinary influence. The Greek influence is particularly notable in the use of egg and lemon (avgolemono) as a thickening and flavoring agent. This is a signature element that defines Ciorba a la Grec.

Despite its foreign roots, it has been fully adapted and cherished into the Romanian culinary canon. Today, it is widely recognized as a traditional Romanian soup, especially in Transylvania, eastern and southern regions of the country.

Why You’ll Love It

• easy to prepare
• ready in just 1 hour
• comforting sour soup
• versatile and universal
• loved by adults and children alike
• suitable for both casual dinners and festive occasions
• has a creamy texture that makes it a favorite during winter months

What makes Ciorba a la Grec truly special is its balanced flavor and creamy texture. The result is a bowl of soup that is savory, tangy, and satisfying, which is ideal for cold days, family gatherings, or as a first course in a multi-course meal.

Ciorbă vs. Soup

Ciorbă is a traditional Romanian dish that’s similar to soup but with a key twist. It’s a sour soup. The sourness usually comes from ingredients like lemon juice or vinegar. Ciorba often includes vegetables, meat, and herbs such as parsley. It’s hearty and tangy.

Soup is a broader. international term for a liquid dish made by boiling ingredients like meat, vegetables, and grains. It can be creamy, clear, or spicy. But no sour.

So, while all ciorbă is soup, not all soup is ciorbă.

The Secret Sauce – Avgolemono

Avgolemono is a traditional Greek sauce made with eggs and lemon (and sour cream if you want to add the Romanian flavor to it). The magic of avgolemono is in its creamy texture. Just think as the Greek cousin of a creamy chicken soup with a citrusy punch.

Ingredients

Such a simple recipe with such simple ingredients. It’s a chicken-based soup with a few typical root vegetables, seasonings, and its signature sauce.

• Chicken – often used leg or breast
• Vegetable Oil – can be substituted with canola oil
• Vegetables – We are going to use carrots, celery (or celery root), parsnip, and yellow onion.
• Seasoning – adjust seasoning with chicken bouillon powder, salt, and pepper
• Secret Sauce – a mixture of egg yolks, lemon juice, and sour cream. It will thicken the soup and give it that characteristic creamy appearance.
• Parsley – Sprinkled on top for a burst of herbal aroma
• White Rice – Optional. Gives a body and a soft texture to the soup.

The secret sauce will create a creamy, velvety texture without the heaviness of cream. The balance between the tartness of the lemon and the richness of the egg yolk is what gives the soup its unique identity.

How to prepare the Ciorba a la Grec

Making Ciorbă a la Grec requires a bit of technique, particularly when it comes to incorporating the egg-lemon mixture.

Heat the vegetable oil, then add the carrots, celery, parsnip, and the onion to simmer. Simmer for 5 minutes. Add the chicken bouillon powder, salt, and black pepper. Stir and simmer for 2 minutes more.

Add the whole chicken breasts on the root vegetables. Pour half a gallon of water, then put the rice to cook at the same time as the chicken. While the soup is cooking (30 minutes), let’s make the signature sauce for the soup. Mix the sour cream, egg yolks, and the lime juice until you get a creamy consistency. Leave it aside.

When all the ingredients are softened, shred the chicken into little pieces with 2 forks. Then add it to the soup. For the last step, pour the sour sauce into the soup, stir it well, and lastly, bring it to a boil. Then add the parsley to the soup then stir.

In Transylvanian gastronomy, “ciorba” is not just a meal starter. It’s like a daily ritual. Most traditional Transylvanian meals begin with a bowl of soup. Each region, and often each family has its version of the soup.

It is especially popular during cold months, acting as a nourishing and revitalizing dish. The protein-rich chicken, the warming rice, and the citrusy brightness of lemon all work together to create a restorative meal that cures hangovers, colds, and homesickness alike.

Common Questions

What to do with the leftovers?

In an airtight container this Ciorba a la Grec will keep for 3 – 4 days in the fridge, just be sure it is cooled before storing. You can also freeze this dish, just store it cooled in a airtight container and it will keep for 4 – 6 months.