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Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
Featured Spices
Turkish Bay Leaf Turkish Bay Leaf Pacific Flake Sea Salt Pacific Flake Sea Salt Kharcho Kharcho
Difficulty
Moderate

About the Author

WS

World Spice

About this Recipe

This soup comes together quickly with the help of rotisserie chicken and leftover rice. The star of this soup is the Georgian Kharcho spice blend, which brings a deep, aromatic warmth to the dish. The earthy fenugreek adds a subtle bitterness that balances perfectly with the smoky paprika and the citrusy, slightly sweet notes of coriander. These spices, traditionally used in Georgian cuisine, meld beautifully with the tender chicken and hearty rice, creating a rich, satisfying soup that’s full of bold, comforting flavors. 

Instructions

1
In a large pot, heat olive oil over medium heat. Add the diced onion and sliced carrots. Cook for about 5-7 minutes, stirring occasionally, until the onion is softened and the carrots are beginning to tenderize.
2
Add the minced garlic and stir for about 1 minute until fragrant. Then, stir in the Kharcho spice blend, allowing it to coat the vegetables and release its aroma.
3
Pour in the chicken broth, add the bay leaves, and stir in the sherry vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the carrots are tender.
4
Stir in the shredded rotisserie chicken and the leftover rice. Let the soup simmer for another 5-7 minutes until everything is heated through. Taste and adjust seasoning with Pacific Flake Sea Salt if needed.
5
Remove the bay leaves, then ladle the soup into bowls. Garnish with fresh chopped cilantro and serve warm.

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