Pileška Čorba

Name: Pileška Čorba
Yield: 6
Cuisine: North Macedonia
Ingredients: Whole chicken, or 800 g chicken pieces — 1 (1.75 lb); Onion, chopped — 1; Carrot, sliced — 1; Water — 1.9 L (64 fl oz); Rice — 90 g (3 oz); Eggs — 2; Lemon juice — 2 tbsp; Salt and pepper — to taste; Chopped parsley, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Whole chicken, or 800 g chicken pieces — 1 (1.75 lb)
Onion, chopped — 1
Carrot, sliced — 1
Water — 1.9 L (64 fl oz)
Rice — 90 g (3 oz)
Eggs — 2
Lemon juice — 2 tbsp
Salt and pepper — to taste
Chopped parsley, to garnish

Method

Simmer the chicken with the onion, carrot and water for 45–50 minutes until the chicken is tender.
Remove the chicken, shred the meat, and discard bones and skin; strain the broth and return it to the pot along with the shredded meat.
Add the rice and simmer for 15–18 minutes until tender.
Whisk the eggs with the lemon juice, then temper by whisking in a ladleful of the hot broth.
Stir this mixture back into the pot, off the heat, to thicken the soup without curdling.
Season with salt and pepper, and garnish with chopped parsley before serving.

Introduction: A comforting chicken soup thickened lightly with egg and lemon, a warming everyday dish found across North Macedonian tables.

Cultural Background: This egg-lemon thickened chicken soup reflects the wider Balkan and Mediterranean tradition of avgolemono-style soups, offering a rich, silky texture and comforting warmth for everyday family meals.

Tips: Temper the egg-lemon mixture carefully with hot broth before adding it fully, to prevent curdling. Keep the soup warm rather than boiling once the egg mixture is added.

Variations: Add a handful of chopped dill for extra freshness. Use orzo pasta in place of rice for a different texture.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring, without boiling hard, to prevent the egg from curdling.

FAQs:

Q: Why is this soup thickened with egg and lemon?

A: It gives the broth a rich, silky texture and bright tang, a technique found across several Balkan and Mediterranean soups.

Q: Can this be made ahead?

A: The base can be made ahead, though the egg-lemon thickening is best added fresh close to serving to avoid curdling on reheating.