Georgian Chikhirtma Chicken Soup
A silky Georgian chicken soup thickened with egg yolks, brightened with lemon, and finished with cilantro.
About This Dish
Slowly tempering egg yolks with hot broth produces chikhirtma’s velvety body without curdling the soup.
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Stages
- Chicken Broth45 min
- Onion Base15 min
- Egg Finish20 min
Step-by-Step Instructions
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1
Simmer the chicken gently in the stock until tender, about 40 minutes. Remove it, debone it, and strain the broth.
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2
Cook the finely chopped onions in butter until soft. Stir in the flour and cook for 1 minute.
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3
Whisk the onion mixture into the broth, return the chicken, and simmer for 5 minutes. Season before adding the eggs.
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4
Whisk the egg yolks with the lemon juice. Temper with two ladles of hot broth, whisking continuously.
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5
Remove the pot from direct heat, whisk in the egg mixture, and finish with cilantro. Do not boil again.
