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Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

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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. 

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 25 min 35 min
What You'll Need
  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Measuring spoons
  • Ladle
    Tongs or fork: To shred the rotisserie chicken.
Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

Ingredients

  • 2 cups rotisserie chicken, shredded
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced into rounds
  • 2 cups leftover white rice
  • 2 teaspoons Kharcho spice blend, ground
  • 1 tablespoon sherry vinegar
  • 4 cups chicken broth
  • 1/2 teaspoon Pacific Flake Sea Salt (or to taste)
  • 2 Turkish bay leaves
  • 1/4 cup fresh cilantro, chopped (for garnish)

Get the Spices

Kharcho
Kharcho
Turkish Bay Leaf
Turkish Bay Leaf
Pacific Flake Sea Salt
Pacific Flake Sea Salt

Directions

  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.
Bay Leaf Carrots Chicken Easy Kharcho Pacific Flake Sea Salt Rice Soup
Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

COOK TIME: 25.0
  • 2 cups rotisserie chicken, shredded
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced into rounds
  • 2 cups leftover white rice
  • 2 teaspoons Kharcho spice blend, ground
  • 1 tablespoon sherry vinegar
  • 4 cups chicken broth
  • 1/2 teaspoon Pacific Flake Sea Salt (or to taste)
  • 2 Turkish bay leaves
  • 1/4 cup fresh cilantro, chopped (for garnish)
  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.

Kharcho Chicken and Rice Soup

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. 

Bay Leaf Carrots Chicken Easy Kharcho Pacific Flake Sea Salt Rice Soup
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