Prepare all the necessary products for cooking soup.
A simple recipe for making Kharcho's chicken soup:
First, wash and slice the chicken into pieces. Do not be lazy, remove the skin from the chicken, as there is nothing useful in it. Then put the sliced pieces in a saucepan and cover with water. Set to boil for 30-40 minutes until cooked.
Now make a roast. To do this, clean and cut onion into small cubes. Peel the garlic and squeeze it through the garlic press.
Fry the onions together with the garlic in butter until golden brown. Add tomato paste and spices to your taste and mix. I always take spicery spices, I had spices for chicken, and added them.
Then extinguish half a minute and that's it.
Add roasting and when the rice is ready you can turn it off. Wonderful and delicious soup Kharcho, the recipe is very simple, cooked. Decorate the soup with chopped dill, or other herbs and serve to the table. Now you can safely enjoy the savory taste of the soup at lunchtime. Tender chicken meat, crumbly rice and the aroma of spicy spices will make you taste it right away. Enjoy your meal!
Our article will be interesting to fans of Caucasian cuisine, because in it we will talk about how to make chicken kharcho soup. This wonderful dish is popular in our country since the times of the Soviet Union, where it was served to guests in all restaurants and cafes. We invite you to remember the popular recipe for chicken kharcho soup and add a dish to your menu.
Kharcho in Georgian
If you are not indifferent to the Caucasian cuisine, then pay attention to this recipe. With it, you can easily cook chicken chicken soup and treat your family with a delicious dinner:
Spread the soup into plates, sprinkle with chopped cilantro, parsley and celery.
Soup kharcho. Recipe with photos
From chicken you can cook a great thick spicy soup with a bright aroma. This dish is sure to please everyone - both adults and children. The recipe for chicken kharcho soup is as follows:
- Take 250 grams chicken meatRinse it and boil it in water with salt.
- When the meat is ready, remove it from the pan, separate it from the bones and put it in a shallow dish or cauldron.
- Strain the broth and remove excess fat.
- Add chopped onion and vegetable oil to the chicken. Cover the pan with a lid and simmer them together over low heat, gradually adding flour (half tablespoon).
- Half a cup of peeled walnuts chop with a mortar into small chips.
- Three cloves of garlic peel and rub on a fine grater.
- Cut 250 grams of fresh tomatoes into slices (you can peel them off).
- Bring the broth to a boil and put all the prepared foods into it. Add to them a bay leaf, peppercorns and cook everything together for another 15 minutes.
- At the very end put in a saucepan a pinch of cinnamon and chopped cilantro to taste. Add salt if necessary.
Chicken kharcho soup is ready. 
Chicken Kharcho with nuts
Many connoisseurs of Georgian cuisine claim that real Kharcho is made from beef or lamb. However, a lightweight version of this soup is no less tasty, and you can see for yourself. Let's start cooking chicken kharcho soup:
- Take one chicken carcass, wash it and cut it into small pieces. Put the meat in a saucepan, fill it with 2.5 liters of water and cook until half cooked.
- Crush four onions and cook them in a separate bowl with the fat removed from the broth. Later add the same pieces of chicken and cook, stirring, another 15 minutes.
- Pour one and a half tablespoons of wheat or corn flour into a bowl of chicken, and five minutes later pour in the chicken broth.
- Add tkemali sauce to the soup, wait until the water boils and season the hops-suneli broth, pounded with walnuts (one cup), bay leaf, garlic, salt and cilantro.
When the chicken kharcho soup is ready, pour it into plates and serve it to the table. 
Kharcho in a cauldron
Each culinary specialist makes his own changes in the preparation of his favorite dishes, depending on the circumstances. This recipe will help you out if you decide to cook soup in the country or during a hike. Read how to cook chicken kharcho soup in a cauldron:
- Soak 200 grams of round rice in warm water and temporarily put aside.
- Process one chicken carcass and cut it into pieces. If you wish, you can do in separate parts. For example, hips or wings.
- Put the meat in the cauldron and fill it with water. Close the cauldron with a lid and make a fire. When the broth boils, reduce the heat.
- Boil the chicken for 40 minutes, not forgetting to remove the scum.
- Peel the five medium onions and cut them into half rings.
- In a frying pan (or other suitable dish), stew the onion with the soup fat and tomato sauce. The dressing should be constantly stirred, adding, if needed, more broth.
- Grind a bunch of cilantro, add to it four chopped tomatoes without skin, three heads of peeled and grated garlic, a handful of chopped walnuts and the juice of one lemon. Mix the ingredients with a pair of spoons of pomegranate juice or tkemali sauce. Add half a teaspoon of ground pepper to the mixture and knead the products with your hands.
- When the broth is ready, put the prepared foods in it and bring the soup to a boil. Remove all the burning firewood from the fire and leave the chicken kharcho soup to roast on the coals for half an hour.
As you can see, and in nature, you can effortlessly cook tasty dinner for a big company. 
Chicken Kharcho soup with potatoes
Navory Georgian soup with potatoes - a delicious dish that can not be abandoned. You can prepare it according to the following recipe:
- Take 500 grams of chicken fillet, rinse and cut into small pieces. Put the meat in a saucepan and stew over medium heat. When the water boils, add salt and do not forget to remove scale as you need with a slotted spoon.
- Half a cup of rice fill with water.
- Peel two potatoes and cut into cubes.
- Finely chop the peeled onion and garlic with a knife, and then fry in vegetable oil with adzhika, tomato paste and a mixture of dried Georgian herbs.
- When the chicken is ready, put all the prepared products to it, season them with hot pepper and cook it all together for about 15 minutes.
Remove the finished soup from the heat and leave for another quarter of an hour. After that, pour it into plates and sprinkle with chopped greens.
Chicken Kharcho Soup
We offer you to try a simple recipe for a delicious dish. To make chicken kharcho soup with rice, you will need:
Kharcho in the slow cooker
Preparing a delicious lunch using modern technology is very simple:
- 500 grams of chicken fillet cut into pieces.
- Cut potatoes and bell peppers into cubes, and onion into half rings.
- Peeled carrots rub on a coarse grater.
- One multistacan rice washed in water.
- Pour vegetable oil in a bowl and fry meat on it. Then put vegetables and spices to it. Simmer all together for another quarter of an hour.
- Pour water into the bowl, put the rice and garlic, turn on the "Quenching" mode.
Serve with chopped greens.
Conclusion
As you can see, the soup-kharcho can be cooked completely differently. Therefore, you can safely include elements of creativity in your daily routine and surprise your loved ones with new variations on a familiar theme.
Soup kharcho
Cook amazingly delicate, tender and incredible tasty soup Chicken kharcho according to our proven recipe with a detailed video and step by step photos.
5/5 (1)
Many people like Georgian kharcho, but often they are careful not to cook it because of its increased calorie content, fat content and too rich texture - these disadvantages can outweigh almost any advantages, especially if the hostess and family members try to keep an eye on the figure. However, what to do if you really wanted spicy rice soup with meat? My answer is to cook a delicate, tender, low-calorie chicken chicken and enjoy the wonderful taste and aroma without compromising health.
How to do it? Join me, because it was for you that I prepared my grandmother’s recipe for the perfect chicken kharche, which will definitely come in handy for every hostess seeking to diversify the menu of her family.
Ingredients and preparation
Time for preparing: 45 - 55 minutes.
Number of persons: 13 – 16.
Calories per 100 g: 180 - 220 kcal.
Kitchen tools
Pick up beforehand the necessary utensils, appliances and tools to minimize the cooking time of chicken chicken:
- a saucepan or saucepan with a nonstick coating of 4 liters;
- pan wide with a diameter of 24 cm;
- several deep bowls with a capacity of 250 to 650 ml;
- teaspoons;
- cotton or linen towels;
- tablespoons;
- kitchen scales or measuring dishes;
- gauze cut length of 30 cm;
- skimmer;
- chopping board;
- sharp knife;
- grater large or medium;
- kitchen pot holders;
- wooden spatula.
In addition, you may need a blender or food processor with a grinder to perfectly prepare some products for adding to the soup.
Did you know? Any kind of kharcho is prepared on meat brothwhich is very sensitive to the stale fat left on the dishes from the previous dishes. So try to thoroughly wash the tools and appliances with degreasing detergents before you start cooking the soup.
You will need
The foundation:
- 900 - 950 g of chicken;
- 3 l of purified water;
- 100 grams of rice;
- 3 large onions;
- 2 small carrots;
- 4 - 5 tomatoes;
- 100 g of peeled walnuts;
- 2 small potatoes.
Important! If you are not a big fan of root vegetables in soups, you can remove potatoes and one carrot from the list, but do not remove all the vegetables - they give the kharcho a special taste and, moreover, are very good for health.
Seasoning:
- 1 bunch of cilantro;
- 1 bunch of parsley;
- 3 - 4 bay leaves;
- 7 g ground coriander;
- 7 g ground red pepper;
- 20 g hops-suneli.
Did you know? This recipe allows the addition of additional types spices, such as paprika, savory or ground allspice. In addition, it is undesirable to replace red pepper with black pepper - it is believed that it is completely unsuitable for kharcho.
Additionally:
- 3 - 4 cloves of garlic;
- 50 ml of Tkemali sauce;
- 25 ml of tomato paste;
- 25 ml of sunflower oil.
Cooking sequence
Training
The first stage of cooking
The second stage of cooking
That's all, the preparation of the perfect chicken kharcho has come to an end! Place the soup in portions, not forgetting to put in each serving of meat, and sprinkle with fresh or ground herbs or other seasonings on top. For example, my mother simply can’t imagine kharcho without mayonnaise or sour cream, so I recommend these ingredients to those for whom the soup is too spicy.
Try to keep the chicken kharcho only in the dishes in which it was cooked, because the transfusion can shorten the shelf life of your dish.
Did you know? This incredibly fragrant soup can be easily cooked in a slow cooker! Using the Quenching or Baking program, boil the chicken broth, then strain it into a separate pan and chop the meat. Pour sunflower oil into the bowl of the device, add onions, carrots and tomato paste with spices. Extinguish it all in the "Toasting" or "Quenching" mode for about ten minutes without opening the multicooker lid. Then fill the resulting broth with broth, add the meat with the remaining ingredients and cook the kharcho for about twenty minutes.
Chicken Kharcho Soup Video Recipe
Check with the roller, which describes in detail how to properly prepare the components and cook the perfect chicken kharcho.
Kharcho is a very tasty and nutritious soup, but there are still many excellent, sometimes very original soups for every day and wallet in the world. For example, prepare a very useful, and your loved ones will definitely thank you, because this dish is not inferior to meat analogues in its taste properties. In addition, do not miss the magnificent, which so far is not too common in our latitudes.
Those who love "green" soups and borscht will surely appreciate the delicious, and admirers of the good old Soviet cuisine will never pass by. Capricious children and fastidious husbands are usually just in awe of, so use the chance to cook it for your dear loved ones.
All the proposed recipes are tested so many times by me and my friends personally, so you can not worry that you will get unreliable guidance.
Successful to you beginnings and good mood! I’m really looking forward to your comments, feedback and reports about the recipe I’ve just described, and I’m also keen to learn all about your own ideas about chicken kharcho. Enjoy your meal!
Today there’s soup again on my menu, but this time it’s not quite familiar to us. This is a chicken kharcho. I just want to make a reservation that this is a modified kharcho, but there are still signs of that Georgian soup in it. This is a simplified version, so to speak. Since I was preparing kharcho for the whole family, including for children, I had to adjust the spiciness of the soup and make it more acceptable. You can cook this soup according to all the rules of Georgian cuisine, that is very spicy, just add more hot peppers. Classic Kharcho soup is cooked in beef, but I still like cooking it from chicken more. First, the chicken soup is cooked many times faster, and secondly, it turns out to be lighter, but no less tasty. So, let's start the story of cooking kharcho soup (my simplified version):
Ingredients:
- 2 chicken drumsticks (or 1 quarter)
- 2.5 liters of water
- 1 large carrot (or 2 medium)
- 2-3 potatoes
- 6 tablespoons of rice (with a slide)
- 0.5 liters of tomato juice
- hot pepper (some)
- garlic - 1 clove
- bay leaf
- salt, pepper, ground
- fresh parsley
Chicken Kharcho Recipe
Cook the broth. To do this, fill the pot with 2.5 liters of water and put the washed pieces of chicken and bay leaf into it. After boiling water, remove the foam and boil the broth for 30 minutes.
We will use the time while the broth is boiling, and prepare the vegetables. Peel the carrots and grate them on a fine grater, peel the potatoes and cut into cubes. For making kharcho, the more carrots you use, the better and tastier the soup will be. Therefore, choose a bigger carrot and more.
After 30 minutes from the moment of boiling the broth, we put potatoes and rice in it. I use long grain undigested.
Carrots are fried in sunflower oil until cooked, and then sent to the soup.
In general, for cooking kharcho use tkemali, pomegranate juice and a bunch of exotic ingredients. But in our case, we just use ordinary homemade tomato juice. For such a volume of liquid enough 0.5 liters of juice. Just add it to the soup and bring it to a boil.
At the end of cooking (you should make sure that the rice is completely prepared) add a lot of fresh parsley, hot peppers, chopped or skipped garlic, salt and ground pepper. Cover the kharcho with a lid and leave to infuse for 15-30 minutes.
When serving, we put a piece of chicken in each serving and it will be perfect if you serve lavash or other flat cake instead of bread to the kharcho. Our thick and fragrant soup kharcho with chicken is ready and I went to eat it :) Everyone have a good appetite and good mood!
Calorie: Not specified
Time for preparing: Not specified
We want to offer you a recipe for making Kharcho soup from chicken at home. According to the rules, the first dish is an essential attribute of the lunch menu, and it does not matter whether it is a restaurant or home cooking. Although, quite often you meet such an opinion that the first dishes are not so important in our diet, and that they have very little benefit, but only have to bother with their preparation. It is strange for me to hear such words, because in any national cuisine there are traditional dishes that it is famous for. You are presenting French cuisine without onion soup, Ukrainian cuisine without, and Georgian without kharcho?
Although, of course, these dishes have a lot of cooking options, which ultimately differ significantly in taste from classic ones. But this also has its advantages, because each housewife prepares according to her preferences for her family, so someone cooks broth in fatty pork ribs, and someone takes a tender diet chicken for this.
It is impossible to unequivocally argue that this dish is correct, and this is not, now all the boundaries between the concepts “as necessary” and “as possible” have disappeared, the time has come for creativity and liberty in cooking and not only. Therefore, I offer my version of cooking kharcho soup, which I sometimes cook, as more dietary and soft for my family. Among its ingredients, you will not find traditional tkemali sauce and nut paste, as well as some specific spices, but this is my vision of this dish, which ultimately turns out very tasty and appetizing.
The recipe is designed for 8-10 servings.
Ingredients:
- rice (long grain) - 0.5-0.75 Art.,
- chicken meat (ham, bacon) - 300-350 g.,
- Sunflower oil - 3 tbsp. l.,
- carrot root - 1 pc.,
- turnip onions - 1 pc.,
- garlic - 1-3 slices,
- seasoning "hops-suneli", basil,
- salt,
- greenery.
Cooking
Carefully wash my chicken meat in a saucepan with cold water. It is important to understand that when we want to get a tasty broth, then we put the meat in cold water, and when the taste of meat is important, then in hot. When the water boils, remove the foam and reduce the heat. 
Peeled onion cut in half, one half finely chop and add to the chicken. Cook until the meat is softer.
After about 20-30 minutes, we add the washed rice into the broth and continue to cook the soup.
Meanwhile, the remaining half of the onion is chopped into small straws or slices. Grind the cleaned carrots with a grater.
And then, in a pan heated with oil, pass vegetables to a pleasant ruddy color, add spices to the vegetables, chopped garlic and mix. 
From the soup we take out the meat and lay the passaged.
Cook the soup for another 5-10 minutes, season to taste with salt and spices, add the cooled and disassembled chicken pieces. 
The last stage - chop the greens and pour into the soup, soak it under the lid for 10-15 minutes. 
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