Once while browsing, I stumbled upon some classic kharcho recipe. I was so impressed by those mouthwatering photos of the soup that decided to cook it on my own. This recipe is my own spin on classic Georgian dish. By making some replacements of the ingredients (the main being beef for chicken), this version of kharcho recipe was born. Thanks to the variety of herbs used in this soup, its taste is rich and thick in its 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. 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.
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 the 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 chicken out of the broth. You should also take out onion and herbs that were boiling together with chicken.
- Rinse rise 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 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 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 with vegetables into the soup broth with rise and potato cubes. Let the soup simmer for 10 minutes longer or until potato is fully cooked. Only then, season it with salt and pepper. You can add chopped fresh parsley together with salt while 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.
Hope you liked this recipe of soup with khmeli-sumeli and you will share it with your friends! Simple ingredients that you can always order online and easy to follow steps! Please, all your comments leave in the section below. If you have some problems with making this Georgian soup, I am here to help!
Chicken Kharcho Soup Recipe
Thanks to the variety of herbs used in this soup, its taste is rich and thick in its unique way.
Servings: 4 servings
Calories: 49kcal
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 it boil on the 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 chicken out of the broth. You should also take out onion and herbs that were boiling together with chicken.
- Rinse rise 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 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 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 with vegetables into the soup broth with rise and potato cubes. Let the soup simmer for 10 minutes longer or until potato is fully cooked. Only then, season it with salt and pepper. You can add chopped fresh parsley together with salt while soup is still boiling or when you serve it.
