Chikhirtma is a Georgian chicken soup with a distinctive lemon-and-egg finish. It is lighter than a cream soup but still feels velvety because the eggs and flour gently bind the clear broth.
Build a clean chicken broth, temper the lemon-and-egg liaison carefully, and finish with fresh herbs for a bright, warming bowl.
The soup should steam but never boil after the egg mixture is added.
Serving Suggestions
Serve with warm bread, extra lemon, and chopped cilantro.
Recipe Notes
Refrigerate for up to three days. Reheat over low heat without boiling so the liaison stays smooth.
Georgian Chikhirtma
Silky Georgian chicken soup enriched with lemon, egg, onion, cilantro, and a delicate flour liaison.
Ingredients
Equipment
Method
Make the Broth:
- Place the chicken, water, onion, bay leaves, and salt in a pot. Bring to a gentle simmer, skim the surface, and cook for 45 minutes until the chicken is tender.
- Transfer the chicken to a plate. Strain the broth and discard the onion and bay leaves. Pull the chicken from the bones into bite-size pieces.
Prepare the Liaison:
- Whisk the eggs, flour, lemon juice, and pepper in a bowl until smooth. Slowly whisk in 1 cup of warm broth to temper the mixture.
Thicken the Soup:
- Return the strained broth to the pot and bring it just to a simmer. Whisk in the tempered egg mixture in a thin stream, stirring constantly, until the soup is silky and lightly thickened; do not boil.
Finish and Serve:
- Return the chicken to the pot and warm for 3 minutes. Stir in the cilantro and parsley, taste for salt, and serve immediately.
Nutrition
Notes
- Temper the eggs with warm broth and keep the soup below a boil to prevent curdling.
- Add the lemon gradually if you prefer a softer acidity.
