Spicy Chicken and Rice Soup - Georgian Soup Kharcho

This nourishing and reviving soup recipe is heaped with herbs, garlic and chilli; thick with rice and shredded chicken.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: European

Keyword: chicken and rice soup

Servings: people

3 cloves garlic
5 sprigs cilantro
5 sprigs parsley
1 green chilli deseeded (can use 2 for a spicier soup)
1/4 tsp salt
1 tbsp vegetable oil or butter
1 onion chopped
4 tbsp This is an affiliate link.canned chopped tomatoes or 2 grated tomatoes
100g / 1/2 cup short grain rice
Salt to taste
1/4 tsp black pepper
1 1/2 tsp This is an affiliate link.khmeli sumeli (Georgian spice mix) like Georgian curry powder

In a large soup pot combine the chicken thighs, whole sprigs of parsley and cilantro, a quartered onion and bay leaves, pour over cold water with the salt and bring to boil, then lower the heat and simmer for 40 minutes.
While the stock is simmering, combine 3 cloves of garlic, 5 sprigs of cilantro and 5 sprigs of parsley, deseeded green chilli with a pinch of salt in a mini food processor and process into paste.( Alternatively, this can be done in a mortar and pestle.)
Once the stock is done, remove the chicken and let it cool. Strain the stock and discard the herbs and onion.
In a soup pot heat the vegetable oil and sauté the onion over low heat until translucent, then add the herb and chilli paste and continue cooking for a minute while stirring, now stir in the chopped tomatoes and the prepared stock. Add the rice, the spice mix and cook for 10 minutes.
Meanwhile remove the skin and bones off the chicken thighs and discard, shred the meat and add to the soup. Taste the soup and add more salt and black pepper to taste. Serve sprinkled with freshly chopped cilantro.