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Kharcho (Georgian chicken soup)

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

In this comforting kharcho recipe, the rice and juicy chicken thigh soak up the herb and spice-infused stock like a treat.

  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time15 minutes
Kharcho (Georgian chicken soup)


  • 2 tbs olive oil
  • 4 (about 500g) Coles RSPCA Approved Chicken Thigh Fillets
  • 1 brown onion, chopped
  • 1 large red capsicum, seeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 dried bay leaves
  • 2 tsp ground coriander
  • 1 tsp fennel seeds
  • Pinch of saffron threads (optional)
  • 400g can diced tomatoes
  • 4 cups (1L) salt-reduced chicken stock
  • 1/2 cup (100g) long-grain white rice
  • 4 basil sprigs
  • 2 tbs chopped coriander
  • 1 tbs chopped flat-leaf parsley
  • 1/3 cup (35g) walnuts, coarsely chopped

Nutritional information

Per serve: Energy: 1770kJ/423 Cals (20%), Protein: 29g (58%), Fat: 23g (33%), Sat Fat: 4g (17%), Sodium: 1055mg (53%), Carb: 24g (8%), Sugar: 9g (10%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and cook, turning, for 8 mins or until browned all over. Transfer to a plate.

  2. Step 2

    Add the onion to the pan and cook, stirring, for 3-5 mins or until the onion starts to soften. Add the capsicum and cook, stirring, for 2 mins. Add garlic, bay leaves, ground coriander, fennel seeds and saffron, if using. Cook for 1 min or until aromatic. Stir in the tomato, stock and 2 cups (500ml) water and bring to the boil. Return the chicken to the pan and reduce heat to low. Cover and cook for 1 hour or until chicken is cooked through and tender.

  3. Step 3

    Transfer the chicken to a board. Use 2 forks to coarsely shred. Return chicken to pan with rice and basil. Stir to combine. Cook, covered, for 30 mins or until the rice is very tender. Remove basil sprigs and bay leaves and discard. Stir in the coriander and parsley. Ladle the soup among serving bowls and sprinkle with walnut to serve.

Recipe tip

Serve with coriander leaves and dried chilli flakes

Smart swap: Got quinoa in the pantry? Use it instead of white rice in this heartwarming dish.

Root-to-tip: Save the onion skins from this recipe and use it to flavour Homemade Chicken Stock.