Homemade Begova Corba - Chicken Soup Recipe

Welcome to the ultimate guide for making Begova Corba, a truly authentic and incredibly comforting Bosnian chicken soup recipe from scratch! If you're looking for a homemade remedy that warms the soul, or just a delicious meal packed with wholesome ingredients, you've found your new favorite. This isn't just any chicken soup for sickness; it's a culinary hug in a bowl, rich with tender chicken, vibrant vegetables chicken soup, and the unique touch of okra.
While there are many wonderful versions of Begova Corba out there, our recipe focuses on a single, traditional, and well-balanced approach, ensuring you get the most authentic flavor without any confusion. We've meticulously tested this recipe to bring you clear, step-by-step instructions, essential tips, and even options for a gluten free chicken soup. Forget complicated methods; we're here to make your journey to the best chicken soup as simple and enjoyable as possible. Get ready to master this classic and impress everyone with your culinary skills!

Ingredients

• For the Chicken Broth:
• 2-3 lbs bone-in, skin-on chicken pieces (e.g., thighs, drumsticks, or a mix)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf
• 5-6 black peppercorns
• 1 teaspoon salt (or to taste)
• 8-10 cups cold water
• For the Soup:
• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 red bell pepper, diced (optional, but adds color and flavor)
• 1 cup fresh or frozen okra, trimmed and sliced (if fresh, remove caps)
• 1/2 cup cooked rice or small pasta (like orzo or vermicelli) (optional, for body)
• 2 tablespoons all-purpose flour (for thickening)
• 1/2 cup plain yogurt or sour cream (full-fat recommended)
• 1 egg yolk (optional, for richer tempering)
• Juice of 1/2 lemon (or to taste)
• Fresh parsley, chopped, for garnish
• Salt and black pepper to taste

Directions

1. Start Your Chicken Broth from Scratch: In a large pot, combine the chicken pieces, quartered onion, roughly chopped carrots, celery, bay leaf, peppercorns, and salt. Pour in the cold water, ensuring the chicken is fully submerged. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, gently skim off any foam that rises to the surface, and let it simmer for 1.5 to 2 hours. The goal is for the chicken to be incredibly tender and the broth deeply flavorful.
2. Prepare Chicken and Broth: Carefully remove the cooked chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding all the cooked vegetables, bay leaf, and peppercorns. Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken meat into bite-sized pieces and set aside.
3. Sauté the Aromatics: In the clean soup pot (or another large pot), heat the olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. If using, add the diced red bell pepper and cook for another 3-4 minutes until slightly tender.
4. Introduce Okra and Broth: Stir in the trimmed and sliced okra. Cook for about 5 minutes, stirring frequently. This helps to reduce any potential sliminess from the okra. Pour the strained chicken broth into the pot and bring the soup to a gentle simmer.
5. Thicken the Soup (for that traditional body): In a small bowl, whisk together the all-purpose flour with about 1/4 cup of cold water until you have a smooth, lump-free slurry. Slowly whisk this flour mixture into the simmering soup. Continue to simmer gently for another 5-10 minutes, stirring occasionally, allowing the soup to thicken slightly to a comforting consistency.
6. Add Chicken and Optional Fillings: Stir the shredded chicken back into the soup along with the cooked rice or small pasta (if you're using them for extra body). Let it simmer for another 5 minutes to ensure everything is heated through.
7. Temper the Yogurt Mixture (for creamy richness): In a medium-sized bowl, whisk together the plain yogurt or sour cream (and the optional egg yolk, if using) until it's completely smooth. This step is crucial for preventing curdling. Slowly, ladle about 1 cup of the hot soup broth into the yogurt mixture, whisking constantly to gradually bring its temperature up.
8. Combine and Finish: Gradually pour the tempered yogurt mixture back into the main soup pot, stirring continuously. Heat the soup gently until it's warmed through, but do not bring it to a rolling boil after adding the yogurt, as this can cause it to curdle.
9. Season and Serve: Stir in the lemon juice to brighten the flavors. Taste the soup and adjust the salt and black pepper as needed. Ladle the hot Begova Corba into individual bowls, garnish generously with fresh chopped parsley, and serve immediately. Enjoy your homemade masterpiece!