If you’ve never had Pileća Bela Čorba, or White Chicken Stew, you’ve been missing out. Considered one of the fancier stews of Balkan cuisine, Bela Čorba is served on holidays and special occasions but not exclusively. When I need a change of pace, I add it to my meal rotation. Every time we eat it, we’re reminded why we love it so much.
Bela Čorba is always made with chicken and preparing it is not as complicated as you may think. The base of the stew itself is really just a chicken soup that is finished off differently. More specifically, towards the end of the cooking process, a mixture of egg yolk and sour cream is added to both make the stew appear white, hence the name, but also to give it a creamy and tangy flavor. If you’re interested in just plain chicken soup, see my recipe here.
There are many versions of this stew depending on the region. Some recipes use vinegar while others use lemon juice. Some don’t use an acid at all, but all versions are equally delicious. Here, I’ll be sharing how my family always prepared this dish, and now how I prepare it at home as well.
This is one of those dishes that can be enjoyed as a main dish but also as a soup course. In my family, this would be served as a soup course prior to an entree of meat or fish. It’s light but filling, and the egg yolk makes it so creamy and delicious. Leftovers stored in the fridge make for a great meal the next day.
Pileca Bela Corba / White Chicken Stew
Course: MainCuisine: Balkan, Serbian4
servings20
minutes50
minutesA classic, this rich chicken stew/soup is delicious for any time time of year.
Ingredients
4 cups (1 L) water
2 chicken thighs or breast *see note below
1 large carrot, diced
2 medium stalks celery, 1 whole/1 diced
1 medium onion, cut into quarters
1 large potato, chopped
1 egg yolk
2 tablespoons (60 g) sour cream
1 tablespoon (15 ml) fresh lemon juice
Fresh or dried parsley, chopped, to taste
1 tablespoon (17 g) salt, or more, to taste
2-3 tablespoons (34-50 g) Vegeta or more, to taste
Black pepper, to taste
Directions
- Fill a large soup pot with water (about 4 cups) and add the chicken you’ll be using as well as the onion and 1 celery stalk. Cover and cook on medium heat until the chicken is fully cooked and is easily pulled apart (about 30 minutes).
- When the chicken is fully cooked, remove the vegetables from the pot and discard. Remove the chicken and set aside on a plate to cool.
- To the pot add the diced carrot, potato, and diced celery.
- Using your hands or 2 forks, shred the chicken into small pieces. Add the chicken to the pot as well as the salt, a dash of black pepper, and the Vegeta. Cook uncovered until the potato and carrot are cooked through.
- While the stew/soup is cooking, in a small bowl or mug combine the egg yolk and sour cream. Slowly, ladle in a cup or so of the hot broth, stirring continuously to temper the egg.
- When the potato and carrot are cooked, pour in the egg yolk and sour cream mixture slowly, stirring the broth continuously. Add in the lemon juice. Stir.
- Reduce the heat to low and cook for an additional 10 minutes. Add in the fresh or dried parsley. Taste and adjust for seasoning at this point. When you are satisfied with the seasoning, remove from heat and serve.
Notes
- This stew needs a little fat to be extra delicious. If using skinless chicken breast, add in about a tablespoon of oil. If using chicken thighs, skin on/bone is preferred, but take the skin off of one of them so it’s not too greasy.
- As the stew sits, you will see a separation of the dairy and the broth. This is normal and ok, just stir before serving.
- Greek yogurt can be substituted for sour cream and it gives it a nice tangy flavor too!
If you decide to try this dish, I’d love to see it and answer any questions you may have. Send me a DM on Instagram! While you’re there, make sure to follow my page so you never miss a recipe!
