Georgian Chicken Soup with Herbs and Spices

Ingredients

• 500g (1.1 lb) boneless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breasts, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped 1/2 cup fresh dill, chopped
• Sour cream, for garnish Sour cream, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the paprika, ground coriander, salt, and black pepper, and cook for another minute to toast the spices.
4. 4.
   Add the diced carrots and cubed potatoes to the pot, followed by the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5.
   Stir in the chopped cilantro and dill, and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from the heat and let the soup cool slightly before serving.
7. 7.
   Ladle the soup into bowls and garnish each serving with a dollop of sour cream.
8. 8.
   Serve the Georgian chicken soup hot with freshly baked bread.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Cook until the chicken is just cooked through to preserve its moisture.
• Fresh herbs — Add the chopped cilantro and dill towards the end of the cooking process to retain their vibrant flavors and colors.

Tips & Tricks

• For an extra kick of flavor, add a pinch of ground cinnamon or cayenne pepper to the soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork to create a creamier texture.
• Feel free to customize the soup by adding other vegetables such as peas or corn.
• To make the soup more filling, serve it with a side of cooked rice or quinoa.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Georgian chicken soup hot in individual bowls. Garnish each serving with a dollop of sour cream and a sprinkle of freshly chopped herbs for an added burst of freshness.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream on top of the soup and sprinkle some paprika or chopped herbs as a finishing touch. Serve the soup with warm crusty bread on the side for a complete and satisfying meal.