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Georgian chikhirtma, a golden chicken soup with shredded chicken, lemon, egg ribbons, and cilantro in a ceramic bowl.

Georgian Chikhirtma

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Silky Georgian chicken soup enriched with lemon, egg, onion, cilantro, and a delicate flour liaison.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Georgian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Broth
  • 2 lb bone-in chicken thighs skin removed
  • 8 cups water
  • 1 medium yellow onion quartered
  • 1 tsp salt
Egg and Lemon Liaison
  • 3 large eggs
  • 2 tbsp all-purpose flour
  • 1/3 cup fresh lemon juice from about 2 lemons
  • 1/2 tsp ground black pepper
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped

Equipment

  • Large soup pot
  • Whisk
  • Fine-mesh strainer
  • Chef's knife

Method
 

Make the Broth:
  1. 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.
  2. 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:
  1. 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:
  1. 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:
  1. Return the chicken to the pot and warm for 3 minutes. Stir in the cilantro and parsley, taste for salt, and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 31gFat: 17gSaturated Fat: 4gCholesterol: 185mgSodium: 780mgFiber: 1gSugar: 3g

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.