Main CourseSoupDinner

Balkan Chicken Corba

Name: Balkan Chicken Corba
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 500 g chicken breast cut into 1-inch pieces; 1 pcs yellow onion finely chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 1.5 l chicken broth; 2 pcs potato peeled and diced; 1 tbsp sweet paprika; 1 tsp dried mint; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 2 pcs egg yolk; 0.5 cup plain yogurt; 1 tbsp lemon juice; 2 tbsp fresh parsley chopped

This hearty and flavorful chicken corba is a staple across the Balkans, perfect for a comforting meal. It features tender chicken, vegetables, and a creamy, tangy finish. Enjoy a taste of traditional Eastern European home cooking.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 444 kcal

Gluten-free

Allergen information: may contain celery, eggs, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gchicken breast, cut into 1-inch pieces
1 pcsyellow onion, finely chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
1.5 lchicken broth
2 pcspotato, peeled and diced
1 tbspsweet paprika
1 tspdried mint
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspolive oil

tempering

2 pcsegg yolk
0.5 cupplain yogurt
1 tbsplemon juice

garnish

2 tbspfresh parsley, chopped

Equipment

ladle · large pot · cutting board · knife · whisk

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped yellow onion, diced carrot, and diced celery to the pot.
3
Sauté the vegetables for 5-7 minutes, until softened and the onion is translucent.
About 7 min
4
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
5
Add the chicken breast pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
About 5 min
6
Sprinkle in the sweet paprika, dried mint, salt, and black pepper.
7
Stir well to coat the chicken and vegetables with the spices.
About 1 min
8
Pour in the chicken broth and bring the mixture to a boil.
About 5 min
9
Reduce the heat to low, add the diced potatoes, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
About 30 min
10
While the soup simmers, prepare the tempering mixture: in a small bowl, whisk together the egg yolks, plain yogurt, and lemon juice until smooth.
About 3 min
11
Once the soup is ready, slowly add a ladleful of the hot broth to the tempering mixture, whisking constantly to prevent the eggs from scrambling.
About 1 min
Cook’s note: This process is called tempering and prevents the egg from curdling.
12
Gradually pour the tempered egg mixture back into the pot with the soup, stirring continuously.
About 1 min
13
Remove the pot from the heat immediately after adding the tempering mixture; do not boil the soup after this step, as it can curdle.
14
Taste and adjust seasoning if necessary.
15
Ladle the hot corba into bowls and garnish with fresh parsley before serving.

Per serving

Nutrition

71%Score

Calories: 443.6kcal
Protein: 48.1g
Carbs: 26.4g
Fat: 16.1g
Fibre: 4.2g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover corba in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.