Chicken kharcho - 7 recipes for kharcho soup at home

At first glance, it may seem to you that kharcho soup is no different from the classic vegetable soup with chicken broth, but if you cook it, observing consistency and proportions, then it will turn out to be much thicker, more rich and tasty. This will certainly delight you.

The classic recipe for making chicken kharcho with rice

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

Cooking time: 50 min.

Cooking time: 30 min.

Servings - 4-6.

• 
  Traditionally, we begin cooking kharcho soup with boiling chicken broth. To do this, wash the meat and send it to a saucepan with warm water. Bring to a boil, remove the foam and leave to simmer over low heat for about 20 minutes.
• 
  Traditionally, we begin cooking kharcho soup with boiling chicken broth. To do this, wash the meat and send it to a saucepan with warm water. Bring to a boil, remove the foam and leave to simmer over low heat for about 20 minutes.
• 
  Add washed rice with chopped onions to the broth and leave to simmer over low heat until the rice is fully cooked.
• 
  We send tomato paste to a frying pan preheated with sunflower oil so that it is lightly fried.
• 
  Add the warmed tomato paste, suneli hops and bay leaf to the soup pot. At the end, salt, pepper and cook for another 7-10 minutes.
• 
  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 a little before serving.

Enjoy your meal!

Chicken kharcho soup with rice and potatoes at home

One of the most successful variations of making 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.
• Onions - 3 pcs.
• Bulgarian pepper - 1 pc.
• Tomato paste - 2 tablespoons
• Bay leaf - 4 pcs.
• Black peppercorns - 0.5 tablespoons
• Long grain rice - 150 gr.
• Potatoes - 3 pcs.
• Hops-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. We wash the chicken thighs and send them whole to warm water. Bring the contents to a boil, not forgetting to remove the resulting foam. Add bay leaves, parsley root and peppercorns immediately. Cook the broth for 20 minutes.
2. For the next stage, randomly chop onions, carrots and bell peppers. We send the ingredients prepared in this form to stew in a frying pan heated in sunflower oil.
3. We 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 it arbitrarily and send it to the pan with vegetables.
5. Add some tomato paste, water and spices. Mix thoroughly and simmer over medium heat for about three minutes.
6. Cut the peeled potatoes into cubes and toss them into the chicken broth.
7. After 10-15 minutes, add washed rice and chicken and vegetable frying to the pan. By this time, all the components had time to cook and you can fill the soup with a mixture of chopped greens. We bring the finished soup to taste and let it brew under a closed lid on a switched off stove, 20 minutes will be enough.
8. Pour in portions into beautiful plates and serve.

Enjoy your meal.

A step-by-step recipe for making Georgian chicken kharcho

Georgian cuisine can surprise 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 the addition of 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.
• Hops-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, fill it with water and bring to a boil over medium heat.
2. As soon as the water boils, remove the foam and continue to cook on minimum heat for about 2 hours.
3. While the broth is boiling, prepare the main ingredients. Pour tklapi with boiling water and let it brew for 20 minutes so that the pieces can soften.
4. Add finely chopped onion, washed rice to a saucepan with broth and bring to a boil again. Tie sprigs of cilantro and parsley with a thread into a bunch and put them in a saucepan. Thus, we cook for 15 minutes.
5. Chop the garlic cloves, combine with salt and grind in a mortar. Add hot pepper, a little cilantro, ground walnuts to this. We grind everything well together and fill it with a ladle of broth.
6. Add softened tklapi, salt, pepper and suneli hops to the boiled kharcho. Towards the end, throw in bay leaves and cook for about 10 minutes. Georgian kharcho is almost ready, remove a bunch of greens from the pan and leave to infuse on a warm stove under a closed lid. This will open up all the flavors that will delight you and your loved ones with a delicious hot lunch.

Enjoy your meal!

A simple and delicious recipe for chicken kharcho with tomato paste

Do not be afraid to combine fresh tomatoes and tomato paste together, they will give the perfect consistency of kharcho soup in chicken broth, and the taste of fresh tomatoes will help set off the rather sour taste of the paste.

Cooking time: 20 min.

Cooking time: 60 min.

Servings - 4.

Ingredients:

• Chicken breast - 350 gr.
• Rice - 90 gr.
• Onions - 2 pcs.
• Garlic - 2 teeth
• Tomato - 2 pcs.
• Tomato paste - 3 tablespoons
• Sugar - 2 tsp
• Hops-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. We wash the chicken breast and send it to a saucepan with cold water and cook over low heat. After 20 minutes, add the washed rice.
2. Preheat a frying pan with vegetable oil and sauté chopped onions. Then add chopped peeled tomatoes, tomato paste, the necessary seasonings and salt. Fry for 3 minutes, pour a ladle of broth and continue simmering over low heat.
3. Add the finished frying to a saucepan with soup, season with pepper and bay leaves.
4. 10 minutes before turning off the soup, put the garlic with chopped cilantro. The soup must be given time to infuse under a closed lid.
5. Add sour cream, any greens 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: initially we start frying vegetables, and then we combine the frying with broth. The multicooker will help you to 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.
• Onions - 2 pcs.
• Tomato - 3 pcs.
• Tomato paste - 2 tablespoons
• Bulgarian pepper - 150 gr.
• Bay leaf - 1 pc.
• Parsley to taste.
• Hops-suneli - 1 tsp
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the 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, we shift the chopped vegetables and fry in the same mode for 10-15 minutes, stirring occasionally. Tomatoes and peppers should be juiced.
4. Add rather coarsely chopped chicken to the softened vegetables.
5. Pour washed rice, potatoes cut into cubes, 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 up some herbs of your choice to add before serving. At the end of the program, we give the soup time to infuse. Thanks to the many vegetables and rice, it is so thick and nutritious.

Enjoy your meal!

Appetizing chicken kharcho soup with walnuts

The zest of cooking a Georgian dish according to this recipe will give itself out after the first spoonful. The mild 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 tablespoons
• Onions - 4 pcs.
• Flour - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Parsley - 1 bunch.
• Bay leaf - 2 pcs.
• Walnut - 100 g
• Hops-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 boiling a delicious broth. We wash the chicken meat on the bone well, divide it into several medium-sized pieces and cook in a deep saucepan for 1.5-2 hours. In the process, do not forget to remove the foam. Strain the finished broth with a sieve, and separate the meat from the bone. Then we cut the meat, put it in a separate bowl and fill it with a scoop of ready-made broth.
2. We put the refined broth on the fire again and bring to a boil. Let's move on to preparing the rest of the ingredients. Rinse the rice and pour it into the boiling broth, send the chopped meat there, salt and cook over low heat for 15 minutes. Then 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 roast over low heat for five minutes, stirring constantly.
4. Combine the grated parsley root with fried onions and add to the broth. Mix well and complement with bay leaves and pepper.
5. Grind the walnuts in a mortar or blender and add to the soup. Stirring, keep on fire for 10 minutes, then add suneli hops with pomegranate juice.
6. While the kharcho is simmering on low heat, let's start dressing for the soup. Grind the washed bunch of basil and cilantro, cut the chili into rings, pass the garlic through the garlic. We put everything on a separate board.
7. We remove the kharcho from the stove and fill it with the prepared components, which were set aside on the board. Mix everything well and cover with a lid. Leave it to brew for 10-15 minutes and pour it in portions into plates.

Enjoy your meal!

A simple and delicious recipe for kharcho in chicken broth

Kharcho with chicken broth will be 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.
• Onions - 1 pc.
• Garlic - 5 teeth
• Vegetable oil - for frying.
• Hops-suneli - 1 tsp
• Salt to taste.
• Pepper to taste.
• Chili 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 send them to the oven preheated to the maximum temperature for 15 minutes until golden brown.
3. Transfer the bones to a three-liter saucepan and fill with enough water to cover the bones. We send the saucepan over low heat and bring the broth to a boil, after which we continue to cook 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 into several large pieces, also chop the tomato. We send chopped plums with tomatoes to the blender bowl, add peeled garlic, walnuts, suneli hops to give a characteristic aroma.
5. Beat the mixture until smooth and pour into the pan with the onion. Simmer for 8-10 minutes so that the mass evaporates slightly and thickens.
6. While the frying is stewing, chop the chicken fillet and add to the pan with the broth. We 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 remnants of the meat from the bones on which the broth was cooked.
8. We start assembling all the components. Add meat from the bones to the soup, ready-made frying, salt and pepper if necessary. Bring the kharcho to a boil again and let it brew for 15 minutes on the off stove.
9. Ideally, serve with fresh chopped herbs.

Enjoy your meal!