Kharcho soup with chicken is a hearty and flavorful dish originating from Georgian cuisine, renowned for its rich and aromatic flavors. This soup features tender chicken simmered in a fragrant broth with tomatoes, spices, and rice, creating a comforting and satisfying meal. With its unique blend of spices and comforting ingredients, it’s sure to warm your soul and delight your taste buds.
While browsing, I stumbled upon a classic kharcho recipe. I was so impressed by the soup’s mouthwatering photos that I decided to cook it myself. This recipe is my spin on a classic Georgian dish.
This version of the kharcho recipe was born by substituting some ingredients (the main being beef for chicken). Thanks to the variety of herbs used in this soup, its taste is rich and thick in a unique way. You will never regret cooking this delicious chicken kharcho.
Ingredients for Kharcho Chicken Soup:
- 400 g chicken thighs;
- 100 g rice;
- 2.5 l water;
- 2 potatoes;
- 1 onion;
- 1 carrot;
- 1 bell pepper;
- 2 tbsps. vegetable oil;
- 1 tbsp. pepper paste (biber salçası);
- 2 tbsps. tomato paste;
- 3 garlic cloves;
- 20 g fresh parsley;
- 1 tbsp. khmeli-suneli;
- 1 bay leaf;
- 1 tsp. paprika;
- salt and pepper to taste.
How to Cook Kharcho Soup with Chicken:
- Put uncut chicken thighs in a pot, cover them with 2.5 liters of water, and let it boil on high heat. Add a pinch of salt. When water boils, remove the scum from the surface of the broth.
- To make your broth taste good add 1 bay leaf, black pepper kernels, parsley roots, and half of the onion. When water reboils, let the broth simmer for 40 minutes.
- In 40 minutes, get the chicken out of the broth. You should also take out the onion and herbs that were boiling with the chicken.
- Rinse rice thoroughly under cold running water, add it to the soup broth, and let it boil for 10 minutes.
- Now add cubed potatoes (this step we will leave up to you, as there are no potatoes in a classic kharcho recipe). Let them simmer for 10 minutes.
- While potato and rice are cooking, let’s sauté vegetables. Halve bell peppers, remove all the seeds, and cut into slices. Chop the carrot and half of the onion into desired pieces.
- Heat vegetable oil in a pan, add cut vegetables, and sauté them for 3 minutes stirring occasionally.
- Remove meat from the bone. Cut it into pieces; add them to the vegetables in the pan, and sauté for an additional 2 minutes.
- Stir in tomato and pepper paste, herbs, and spices; pour in some broth (1 cup will do) from the pot and let the mixture simmer for 2 minutes.
- Stir the mixture of meat and vegetables into the soup broth with rice and potato cubes. Let the soup simmer for 10 minutes longer or until the potato is fully cooked. Only then, season it with salt and pepper. You can add chopped fresh parsley together with salt while the soup is still boiling or when you serve it.
Before serving, let the kharcho soup sit in the pot for 10 to 15 minutes. In such a way flavor will fully enrich the taste of the broth.
I hope you liked this soup recipe with khmeli-sumeli and that you will share it with your friends! Simple ingredients that you can always order online and easy-to-follow steps!
Chicken Kharcho Soup Recipe
Ingredients
- 400 g chicken thighs
- 100 g rice
- 2.5 l water
- 2 potatoes
- 1 onion
- 1 carrot
- 1 bell pepper
- 2 tbsps. vegetables oil
- 1 tbsp. pepper paste (biber salçası)
- 2 tbsps. tomato paste
- 3 garlic cloves
- 20 g fresh parsley
- 1 tbsp. khmeli-suneli
- 1 bay leaf
- 1 tsp. paprika
- salt, pepper to taste
Instructions
- Put uncut chicken thighs in a pot, cover them with 2.5 liters of water, and let them boil on high heat. Add a pinch of salt. When water boils, remove the scum from the surface of the broth.
- To make your broth taste good add 1 bay leaf, black pepper kernels, parsley roots, and half of the onion. When water reboils, let the broth simmer for 40 minutes.
- In 40 minutes, get the chicken out of the broth. You should also take out the onion and herbs that were boiling with the chicken.
- Rinse rice thoroughly under cold running water, add it to the soup broth, and let it boil for 10 minutes.
- Now add cubed potatoes (this step we will leave up to you, as there are no potatoes in a classic kharcho recipe). Let them simmer for 10 minutes.
- While potato and rice are cooking, let’s sauté vegetables. Halve bell peppers, remove all the seeds, and cut into slices. Chop the carrot and half of the onion into desired pieces.
- Heat vegetable oil in a pan, add cut vegetables, and sauté them for 3 minutes stirring occasionally.
- Remove meat from the bone. Cut it into pieces; add them to the vegetables in the pan, and sauté for an additional 2 minutes.
- Stir in tomato and pepper paste, herbs, and spices; pour in some broth (1 cup will do) from the pot and let the mixture simmer for 2 minutes.
- Stir the mixture of meat and vegetables into the soup broth with rice and potato cubes. Let the soup simmer for 10 minutes longer or until the potato is fully cooked. Only then, season it with salt and pepper. You can add chopped fresh parsley together with salt while the soup is still boiling or when you serve it.
Tender chicken, fragrant spices, and hearty rice combine to create a satisfying and nourishing kharcho soup that warms both body and soul. Whether enjoyed on a chilly evening or as a hearty meal for the family, this soup will leave a lasting impression.
If you have Pinterest, feel free to pin the recipe! Share this delightful recipe with your friends and family!
Beyond its delicious taste, this recipe offers a glimpse into Georgia’s culinary traditions and the art of creating deeply flavorful soups. With its simple ingredients and easy preparation, it’s a dish that brings people together and celebrates the joy of sharing comforting meals with loved ones.
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
