Main CourseSoupDinner

Balkan Corba (Soup)

Name: Balkan Corba (Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 pcs carrot peeled and diced; 1 pcs celery stalk diced; 2 clove garlic minced; 0.5 pcs red bell pepper diced; 6 cup chicken broth; 1 cup canned diced tomato undrained; 0.25 cup rice uncooked, short-grain; 1 pcs dried bay leaf; 1 tsp sweet paprika; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh dill chopped

This comforting Balkan Corba is a hearty and flavorful soup, perfect for a cold day. It features tender chicken and vegetables simmered in a rich, slightly tangy broth. A traditional and satisfying meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 403 kcal

Gluten-free

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

Mise en place

Ingredients

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
2 tbspolive oil
1 pcsyellow onion, finely chopped
2 pcscarrot, peeled and diced
1 pcscelery stalk, diced
2 clovegarlic, minced
0.5 pcsred bell pepper, diced
6 cupchicken broth
1 cupcanned diced tomato, undrained
0.25 cuprice, uncooked, short-grain
1 pcsdried bay leaf
1 tspsweet paprika
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the chicken thigh pieces and cook until lightly browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
3
Remove the chicken from the pot and set aside.
4
Add the yellow onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
5
Stir in the garlic, red bell pepper, and sweet paprika and cook for another 2 minutes until fragrant.
About 2 min
6
Return the chicken to the pot.
7
Pour in the chicken broth and canned diced tomato, then add the rice, dried bay leaf, salt, and black pepper.
About 2 min
8
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
About 30 min
Cook’s note: Check the rice for doneness; it should be soft but not mushy.
9
Remove the bay leaf before serving.
10
Ladle the hot soup into bowls and garnish with fresh dill.

Per serving

Nutrition

71%Score

Calories: 402.6kcal
Protein: 38g
Carbs: 13.8g
Fat: 21.6g
Fibre: 2.9g
Sugar: 7.3g

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

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.