Soko Ketze - Georgian Chicken Soup with Herbs

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 1 bunch of fresh cilantro, chopped 1 bunch of fresh cilantro, chopped
• 1 bunch of fresh parsley, chopped 1 bunch of fresh parsley, chopped
• 1 bunch of fresh dill, chopped 1 bunch of fresh dill, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
4. 4.
   Add the chopped cilantro, parsley, and dill to the pot. Stir well and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
5. 5.
   Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste.
6. 6.
   Serve the Soko Ketze hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking the meat. Cook until it is just cooked through to maintain its succulence.
• Fresh herbs — Use a sharp knife to chop the herbs finely, as this will release their flavors more effectively.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• If you prefer a thicker consistency, you can add a small amount of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Feel free to customize the herb combination based on your preference. You can add other herbs like tarragon or mint for a unique twist.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to meld together even more, making it even more delicious the next day.
• Serve the soup with a dollop of sour cream or yogurt for added creaminess.

Serving advice

Soko Ketze is best served hot, accompanied by warm crusty bread or traditional Georgian cornbread. Garnish each bowl with a sprinkle of fresh herbs for an extra burst of flavor.

Presentation advice

Serve the Soko Ketze in individual bowls, allowing the vibrant green color of the soup to shine through. Pair it with a rustic breadbasket and a sprig of fresh herbs for an inviting presentation.