Balkan Chicken Corba
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
Allergen information: may contain celery, eggs, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken breast, cut into 1-inch (2.5 cm) 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
- 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
Store leftover corba in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.
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