Kharcho Soup with Chicken, Rice, and Potatoes
Very hearty, very spicy, very delicious, and very easy! Kharcho with chicken, rice, and potatoes is a simple, thick Georgian soup with lots of spices. Its aroma alone whets the appetite. Make it once, and you’ll cook it all the time! You can replace the chicken with any other meat or mushrooms.
Updated : 11 July, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Chicken
3 liter
Water
200 grams
Potato
100 grams
Rice
80 grams
Walnut
3
Tomato
1
Carrot
2
Onion
3
Garlic
30 grams
Parsley
30 grams
Cilantro
3 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
2 tablespoon
Lemon juice
3
Laurel leaf
6
Allspice
1 tablespoon
Paprika
1 tablespoon
Khmeli-suneli
1 tablespoon
Ground coriander
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can replace chicken with any other meat to your taste. You may use chicken with bones or just fillet. With bones, the broth will be richer; with fillet, it will be lighter and more dietary.
Step 2
Cut the chicken into large pieces. In a pot, bring 3 liters (about 12 ½ cups) of water to a boil. Add the chicken. Bring it to a boil over high heat, skimming off any foam.
Step 3
Wash the herbs, separate the leaves from the stems. Finely chop the leaves.
Step 4
Peel the carrot and cut it into large pieces.
Step 5
Add one whole peeled onion, the carrot, cilantro and parsley stems, bay leaves, and allspice peppercorns to the boiling broth. Cook at a low simmer for about 40-50 minutes.
Step 6
While the chicken is cooking, prepare the remaining vegetables. Peel and dice the potatoes into medium cubes.
Step 7
Peel the tomatoes and chop them into small cubes.
Step 8
Chop the second onion into cubes.
Step 9
Finely chop the walnuts.
Step 10
Also finely chop or press the garlic.
Step 11
Remove the chicken from the broth, separate the meat from the bones if needed, and cut it into small pieces.
Step 12
Strain the broth and return it to medium heat. Add the potatoes and rice, and bring the broth back to a boil. Cook it, stirring occasionally, for 15 minutes.
Step 13
While the rice is cooking, heat vegetable oil in a skillet over medium heat. Sauté the onion for about 5 minutes.
Step 14
Add the chicken pieces. Fry, stirring, for 2 minutes.
Step 15
Add chopped tomatoes, tomato paste, coriander, khmeli-suneli, and salt. If necessary, add a bit of broth from the pot. Simmer, stirring, for 8-10 minutes.
Step 16
Transfer the sautéed mixture to the pot. Then add lemon juice (or tkemali), chopped walnuts, and remaining spices. Stir and bring the Georgian soup back to a boil.
Step 17
Remove the pot from heat. Add the minced garlic and chopped herbs.
Step 18
Cover the pot with a lid and let the soup rest for 10 minutes before serving. Enjoy your meal!