Chicken kharcho

Chicken kharcho is a soup that is famous for its unique taste and spicy aroma. At first glance, it may seem to you that kharcho soup is no different from classic vegetable soup with chicken broth, but if you cook it, observing the sequence and proportions, it will turn out much thicker, richer and tastier. This will definitely make you happy.

Classic recipe for chicken kharcho with rice

Rice in kharcho soup is an essential ingredient that not only complements the dish, but also serves as a complete replacement for potatoes. And the many varieties of rice leave you the right to choose according to your personal preferences.

1. 
   How to cook chicken kharcho soup at home? Traditionally, we start preparing kharcho soup by cooking chicken broth. To do this, wash the meat and place it in a pan with warm water. Bring to a boil, skim off the foam and leave to simmer over low heat for 20 minutes.
2. 
   At the same time, finely chop the peeled onions.
3. 
   Add washed rice with chopped onion to the meat broth and leave to simmer over low heat until the rice is completely cooked.
4. 
   Add tomato paste to a frying pan heated with sunflower oil until lightly fried.
5. 
   Add the heated tomato paste, suneli hops and bay leaves to the pan with the soup. Finally, add salt, pepper and cook for another 7-10 minutes.
6. 
   At this time, chop the washed greens, pass the garlic through a press and combine together. Add the mixture of herbs and garlic to the finished soup and let it brew for a little time before serving.

Enjoy your meal!

Homemade chicken kharcho soup with rice and potatoes

One of the most successful variations of preparing kharcho soup for those who prefer one hearty dish for lunch instead of the first and second.

Cooking time: 30 min.

Cooking time: 60 min.

Servings – 6.

Ingredients:

• Chicken meat – 500 gr.
• Parsley – 1 bunch.
• Carrots – 2 pcs.
• Onion – 3 pcs.
• Bell pepper – 1 pc.
• Tomato paste – 2 tbsp.
• Bay leaf – 4 pcs.
• Black peppercorns – 0.5 tbsp.
• Long grain rice – 150 gr.
• Potatoes – 3 pcs.
• Khmeli-suneli – 1 tbsp.
• Paprika – 2 tsp.
• Garlic – 4 teeth.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

1. While the pot of water is heating up, let's prepare the chicken meat. Wash the chicken thighs and place them entirely in warm water.Bring the contents to a boil, not forgetting to remove the resulting foam. Immediately add bay leaves, parsley root and peppercorns. Cook the broth for 20 minutes.

2. For the next stage, randomly chop the onion, carrots and bell pepper. The ingredients prepared in this form are sent to simmer in a frying pan heated in sunflower oil.

3. Bring the vegetables to a state of blush and softness, stirring occasionally with a spatula.

4. After the broth has boiled and cooked, remove the chicken thighs and separate the meat from the bones, chop them randomly and add them to the frying pan with the vegetables.

5. Add a little tomato paste, water and spices. Mix thoroughly and simmer over medium heat for about three minutes.

6. Cut the peeled potatoes into cubes and add them to the chicken broth.

7. After 10-15 minutes, add washed rice and fried chicken and vegetables to the pan. By this time, all the ingredients have been cooked and you can season the soup with a mixture of chopped herbs and garlic. We bring the finished soup to taste and let it brew for a while under a closed lid on a switched off stove, 20 minutes will be enough.

8. Pour into beautiful plates in portions and serve.

We wish you bon appetit.

Step-by-step recipe for making Georgian chicken kharcho

Georgian cuisine can surprise you with its originality even in the preparation of soup. To achieve a spicy and at the same time sweet and sour taste, do not neglect adding tklapi, ground nuts and all kinds of spices.

Cooking time: 60 min.

Cooking time: 180 min.

Servings – 7.

Ingredients:

• Chicken meat – 500 gr.
• Tklapi – 1 piece.
• Red onion – 4 pcs.
• Long grain rice – 200 gr.
• Cilantro – 8 branches.
• Parsley – 1 bunch.
• Garlic – 5 teeth.
• Hot green pepper – 1 pc.
• Walnut – 150 gr.
• Khmeli-suneli – 1.5 tsp.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Black peppercorns - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Divide the chicken meat into several parts, add water and bring to a boil over medium heat.

2. As soon as the water boils, remove the foam and continue cooking over low heat for about two hours.

3. While the broth is cooking, prepare the main ingredients. Pour boiling water over the tklapi and let it sit for 20 minutes so that the pieces can soften.

4. Add finely chopped onion and washed rice to the pan with the broth and bring to a boil again. We tie the sprigs of cilantro and parsley into a bundle with thread and lower them into the pan. Cook in this way for 15 minutes.

5. Chop the garlic cloves, combine with salt and grind in a mortar. We also add hot pepper, a little cilantro, and ground walnuts. Grind everything well and pour in a ladle of broth.

6. Add softened tklapi, salt, pepper and suneli hops to the boiled kharcho. Towards the end, throw in the bay leaves and cook for about 10 minutes. Georgian kharcho is almost ready, remove a bunch of greens from the pan and leave to steep on a warm stove under a closed lid. This will allow all the aromas to reveal themselves, which will delight you and your loved ones with a delicious hot lunch.

Enjoy your meal!

A simple and tasty recipe for chicken kharcho with tomato paste

Don’t be afraid to combine fresh tomatoes and tomato paste together; they will give you the perfect consistency of kharcho soup with chicken broth, and the taste of fresh tomatoes will help offset the rather sour taste of the paste.

Cooking time: 20 min.

Cooking time: 60 min.

Portions – 4.

Ingredients:

• Chicken breast – 350 gr.
• Rice – 90 gr.
• Onion – 2 pcs.
• Garlic – 2 teeth.
• Tomato – 2 pcs.
• Tomato paste – 3 tbsp.
• Sugar – 2 tsp.
• Khmeli-suneli – 0.5 tsp.
• Bay leaf – 3 pcs.
• Cilantro – 1 bunch.
• Salt - to taste.
• Black peppercorns - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the chicken breast and place it in a saucepan with cold water and cook over low heat. After 20 minutes, add the washed rice.

2. Heat a frying pan with vegetable oil and saute the chopped onion. Then add crushed peeled tomatoes, tomato paste, necessary seasonings and salt. Fry for three minutes, pour in a ladle of broth and continue to simmer over low heat.

3. Add the finished frying to the pan with the soup, season with pepper and bay leaf.

4. 10 minutes before turning off the soup, add garlic and chopped cilantro. The soup must be given time to brew under a closed lid.

5. Add sour cream and any herbs to taste and serve hot.

Enjoy your meal!

How to cook delicious and rich chicken kharcho soup in a slow cooker?

We traditionally prepare kharcho soup in two stages: first we start frying the vegetables, and then we combine the frying with the broth. A slow cooker will help simplify the cooking process while preserving the natural taste and aroma of each ingredient.

Cooking time: 30 min.

Cooking time: 50 min.

Servings – 6-8.

Ingredients:

• Chicken meat – 700 gr.
• Potatoes – 450 gr.
• Rice –70-100 gr.
• Onion – 2 pcs.
• Tomato – 3 pcs.
• Tomato paste – 2 tbsp.
• Bell pepper – 150 gr.
• Bay leaf – 1 pc.
• Parsley - to taste.
• Khmeli-suneli – 1 tsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut tomatoes, onions and bell peppers into small cubes.

2. Pour vegetable oil into the multicooker bowl and turn on the “frying” mode for 2 minutes so that the oil has time to heat up.

3. Next, add the chopped vegetables and fry in the same mode for 10-15 minutes, stirring occasionally. The tomatoes and peppers should release their juice.

4. Add fairly coarsely chopped chicken to the softened vegetables.

5. Add washed rice, chopped potatoes, tomato paste, salt and other spices here. Fill with two liters of hot water and set the “soup” mode for one hour.

6. While the soup is cooking, we suggest chopping some herbs to your taste to add before serving. At the end of the program, give the soup time to brew. Lots of vegetables and rice make it so thick and nutritious.

Enjoy your meal!

Appetizing chicken kharcho soup with walnuts

The highlight of preparing a Georgian dish according to this recipe will reveal itself after the first spoon. The soft nutty taste with an interesting texture will doubly delight lovers of walnuts and Georgian cuisine.

Cooking time: 15 min.

Cooking time: 60 min.

Servings – 6-8.

Ingredients:

• Chicken – 1000 gr.
• Rice – 100 gr.
• Tomato paste – 2 tbsp.
• Onions – 4 pcs.
• Flour – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Parsley – 1 bunch.
• Bay leaf – 2 pcs.
• Walnut – 100 g
• Khmeli-suneli – 1 tsp.
• Pomegranate juice – 140 ml.
• Parsley root – 1 pc.
• Basil – 1 bunch.
• Chili pepper – 1 pc.
• Garlic – 5 teeth.
• Salt - to taste.
• Ground black pepper - to taste

Cooking process:

1. We start preparing kharcho by cooking a delicious broth.We wash the chicken meat on the bones well, divide it into several medium-sized parts and cook in a deep saucepan for 1.5-2 hours. Don't forget to remove the foam during the process. Strain the finished broth using a sieve, and separate the meat from the bone. After which we chop the meat, put it in a separate bowl and fill it with a ladle of the finished broth.

2. Place the purified broth on the fire again and bring to a boil. Let's move on to preparing the remaining ingredients. We wash the rice and pour it into the boiling broth, add the chopped meat there, add salt and cook over low heat for about 15 minutes. After that, add the tomato paste and mix well.

3. Chop the peeled onion quite finely and fry in vegetable oil until golden brown. Gradually add flour and leave to fry over low heat for five minutes, stirring constantly.

4. Combine grated parsley root with fried onions and add to the broth. Mix well and add bay leaves and pepper.

5. Grind the walnuts in a mortar or blender and add to the soup. Stirring, keep on fire for about 10 minutes, then add suneli hops with pomegranate juice.

6. While the kharcho is cooking over low heat, let’s make the soup dressing. Chop the washed bunch of basil and cilantro, cut the chili pepper into rings, pass the garlic through a garlic press. We put everything on a separate board.

7. Remove the kharcho from the stove and season with the prepared ingredients, which are set aside on a board. Mix everything well and cover with a lid. Let it sit for 10-15 minutes and pour into plates in portions.

Enjoy your meal!

A simple and delicious recipe for kharcho with chicken broth

Kharcho with chicken broth is guaranteed to be light and not overloaded, but it is important to adjust the thickness of the soup. The desired result directly depends on this.

Cooking time: 30 min.

Cooking time: 90 min.

Servings – 6.

Ingredients:

• Chicken fillet – 1000 gr.
• Chicken skeleton – 1000 gr.
• Rice – 200 gr.
• Walnut – 60 gr.
• Tomato – 3 pcs.
• Plum – 4 pcs.
• Onion – 1 pc.
• Garlic – 5 teeth.
• Vegetable oil - for frying.
• Khmeli-suneli – 1 tsp.
• Salt - to taste.
• Pepper - to taste.
• Chili pepper - to taste.

Cooking process:

1. First of all, we soak the rice in cold water for at least a couple of hours, and preferably overnight.

2. In order for the bones to give the broth the most intense taste and aroma, we will place them in an oven preheated to maximum temperature for 15 minutes until golden brown.

3. Place the bones in a three-liter saucepan and add enough water to cover the bones. Place the pan on low heat and bring the broth to a boil, then continue cooking for 30 minutes. Finely chop the onion and fry in vegetable oil.

4. Let's move on to preparing the dressing. We peel the plums and cut them into several large pieces, and also chop the tomatoes. Place the chopped plums and tomatoes into a blender bowl, add peeled garlic, walnuts, and suneli hops to add a characteristic aroma.

5. Beat the mixture until smooth and pour it into the pan with the onions. Simmer for 8-10 minutes until the mixture evaporates slightly and thickens.

6. While the roast is stewing, chop the chicken fillet and add it to the pan with the broth. We also send the previously soaked rice there and continue to cook the broth for another 20 minutes.

7.During this time, while the frying is being prepared, we remove the remaining meat from the bones on which the broth was cooked.

8. We begin assembling all components. Add meat from the bones, prepared roast, and salt and pepper to the soup, if necessary. Bring the kharcho to a boil again and let it brew for 15 minutes on the stove turned off.

9. Ideally served with fresh chopped herbs.

Enjoy your meal!