How to prepare Chakhokhbili (Georgian national hot soup)


Introduction: In this blog post, we’ll share a delicious recipe for a traditional Georgian dish called Chakhokhbili. The name originates from the Georgian word “khokhobi,” which means “pheasant.” However, nowadays, it is commonly made with chicken. Traditionally, Chakhokhbili is prepared using a whole chicken with its skin left on, but today, we’ll be making it with a modern twist by using chicken breasts.


  • 1 kg of chicken breasts
  • 3 large white onions
  • 3 large juicy tomatoes
  • Salt (amount depends on personal preference)
  • 20 grams of fresh green coriander
  • 20 grams of fresh parsley
  • 1 hot green pepper
  • 50 ml of white wine vinegar
  • 6 tbsp of oil
  • 4-5 bay leaves
  • 4 cloves of garlic
  • 1 tbsp of red pepper


  1. First, cut the chicken into pieces and place them in a pan with the bay leaves. Add 50 ml of white wine vinegar and 50 ml of water, and boil until the liquid has evaporated (stirring occasionally).
  2. Once the vinegar and water have evaporated, add 6 tbsp of oil and the chopped onions to the pan. Fry until the onions become slightly brown.
  3. Next, remove the skins from the tomatoes and chop them. Crush the garlic and add it to the pan, along with the tomatoes. Cook for 7-8 minutes, stirring frequently.


4. Finely chop the coriander and parsley. Then, chop the hot green pepper. Add these ingredients to the pan, along with salt (amount dependent on personal preference) and red pepper. Stir and turn off the heat.

Serving: Before serving, remove the bay leaves and serve hot. For an extra touch, garnish with additional coriander.

Enjoy your Chakhokhbili!

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