Chicken Kharcho Soup Recipe
Warm up with the rich and hearty flavors of Chicken Kharcho Soup, a classic Georgian dish! This aromatic soup combines tender chicken, rice, and a blend of fragrant spices, including khmeli-suneli and garlic, in a tangy tomato-based broth!
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 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.