Bosnian Chicken Soup (Bey’s Soup) — Instant Pot & Stovetop Recipe

Traditionally served for holidays and special occasions, Bosnian Chicken Soup (Begova čorba), also called Bey’s chowder, is simple to prepare on the stovetop or in an Instant Pot. It yields a nourishing, comforting soup that works equally well for a festive starter or a satisfying everyday meal.

Tender chicken is simmered with carrots, celery, potatoes, onion and parsley; the cooked potato and carrot are partially pureed to create a naturally creamy base. Okra and sour cream are characteristic components that contribute both texture and flavor.

Traditional versions often use an egg-and-sour-cream liaison to thicken the soup. In this recipe the creaminess comes from puréed vegetables, but alternative thickeners—like a light roux or an egg-sour cream mixture—work well if you prefer a different texture. Whichever approach you choose, okra and sour cream remain important to the authentic flavor.

📃 Why it Works

1. Quick and easy to make.
2. Wholesome and nourishing.
3. Adaptable to Instant Pot, slow cooker, or stovetop.
4. Uses affordable, straightforward ingredients.
5. Family-friendly and kid-approved.
6. Serves well as an appetizer or a main course.

🛒 Ingredients and Notes

Core ingredients you’ll need:

• Chicken (thighs recommended)
• Potatoes
• Carrots
• Celery
• Onion
• Garlic
• Okra (preferably frozen small pods)
• Sour cream
• Lemon juice
• Fresh parsley
• Bay leaf
• Water or chicken stock

What is Bey?

“Bey” (Beg in Bosnian) was a title used for regional leaders and governors during Ottoman rule. Because these ingredients were once considered special or costly, the soup was associated with higher status—hence the name meaning a dish fit for a Bey. The phrase has survived in colloquial use similarly to how “like a boss” is used in English.

🔪 Instructions

Both the Instant Pot and stovetop techniques are nearly identical; the main difference is cooking time. Detailed steps follow.

Instant Pot

1. Add 2 tablespoons oil to the inner pot, then layer 1 pound chicken thighs (boneless, skinless), 2 small quartered potatoes, 1 large carrot halved, 2 celery stalks, 1 halved onion, 2 garlic cloves, a bunch of parsley, 1 bay leaf, ½ tablespoon black peppercorns, and ½ tablespoon salt (or Vegeta). Pour in water or stock to cover by 1–2 inches. Close and lock the lid and select the Soup/Broth or Manual setting for 25 minutes.
2. Use quick release to open. Strain the broth into a large bowl. Purée half the cooked vegetables with an immersion blender, food processor, or potato masher; reserve the purée to return to the pot.
3. Shred the chicken and chop the remaining vegetables into bite-sized pieces. Return the broth, puréed vegetables, shredded chicken and chopped vegetables to the pot. Add about ⅓ cup frozen okra, then use Sauté mode to simmer 10–15 minutes until the okra is tender. Whisk in 3 tablespoons sour cream, adjust seasoning with lemon juice, salt and pepper, and serve garnished with chopped parsley.

Stove Top

1. In a Dutch oven or stockpot, heat 2 tablespoons oil and add chicken, potatoes, carrot, celery, onion, garlic, parsley, bay leaf, peppercorns and salt. Add water or stock to cover, bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 1 hour.
2. Strain the broth and purée half of the cooked vegetables with an immersion blender, food processor, or potato masher. Shred the chicken and chop the remaining vegetables, then return everything to the pot.
3. Add frozen okra and simmer 10–15 minutes more until the okra is cooked through. Stir in sour cream, finish with lemon juice and parsley, and serve immediately.

• Use frozen small whole okra pods when possible. If using fresh or dried okra, reduce sliminess by soaking in vinegar for 30 minutes or boiling briefly with a teaspoon of lemon juice, then rinsing in cold water. Large pods should be trimmed and sliced into ½-inch pieces.
• Skin-on, bone-in chicken yields more flavor, but boneless skinless thighs are convenient and work well. Avoid plain chicken breast, which can dry out or lack richness here.
• If the Instant Pot starts releasing foam or liquid at the valve while pressure builds, switch the valve back to Sealing and use an intermittent pressure release method.
• To thicken with eggs, omit the potato and mix a whole egg (or two yolks) with sour cream; temper this mixture into the hot soup during the last five minutes of cooking.
• To thicken with a roux, melt 2 tablespoons butter in a small pan, add 1 tablespoon flour and cook briefly until the flour “sweats,” then stir into the soup and simmer until thickened.
• Serve with crusty bread for dipping.

❓ Frequently Asked Questions

Make it a meal:

Pair this soup with a simple main, a fresh vegetable side and a modest dessert to complete the meal. For example:

• Main dish: one-pot chicken or a baked chicken entrée
• Vegetable side: a light cucumber salad
• Bread: crusty artisan bread for dipping
• Finish: a simple fruit or pudding dessert

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