Name: Georgian Chikhirtma Chicken Soup
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Georgian
Ingredients: 1.4 kg whole chicken, giblets removed; 2.3 L cold water; 2 bay leaves; 1 g black peppercorns; 5 g of the fine salt; 300 g yellow onion, finely diced; 20 g reserved skimmed chicken fat or unsalted butter; 25 g plain wheat flour; 4 large eggs (about 200 g without shells); 45 ml white wine vinegar; 30 g fresh coriander leaves, chopped; 3 g fine salt, or to taste; 1 g ground black pepper; 0.5 g ground cinnamon

A wide rustic bowl of silky chikhirtma with chicken pieces and fresh coriander across the surface.

Yield4 generous bowls, about 500 ml each with chicken

Preparation20 minutes

Cooking85 minutes

Passive time0 minutes

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The dish

About Georgian Chikhirtma Chicken Soup

ჩიხირთმა · 4 servings · Moderate · 1 hour 45 minutes

Chikhirtma is a Georgian chicken soup with a silky, tangy broth. Eggs and a little flour thicken the strained chicken stock instead of cream, while wine vinegar gives it a clean, savoury sharpness. It is particularly associated with eastern Georgian cooking, including Kakheti and Kartli.

Recipes vary in their choice of poultry, herbs and egg treatment. Chicken is a common base; some versions use turkey or lamb, and herbs may include dill or mint as well as coriander. This version keeps the flavour focused on chicken broth, onion, vinegar and fresh coriander.

The key is to temper the eggs gradually with hot broth and return them to the pot while stirring. Heat the soup only until the egg mixture reaches 71 °C (160 °F); boiling after the eggs go in can make the broth grainy. The chicken is cooked separately to 74 °C (165 °F) before it is cut and returned to the soup.

Cook the dish

Ingredients

ჩიხირთმა · 4 servings · Moderate · 1 hour 45 minutes

Chicken broth

1.4 kgwhole chicken, giblets removed
2.3 Lcold water
2bay leaves
1 gblack peppercorns
5 gof the fine salt

Soup

300 gyellow onion, finely diced
20 greserved skimmed chicken fat or unsalted butter
25 gplain wheat flour
4large eggs (about 200 g without shells)
45 mlwhite wine vinegar
30 gfresh coriander leaves, chopped
3 gfine salt, or to taste
1 gground black pepper
0.5 gground cinnamon

Method

Make the broth. Put the chicken, cold water, bay leaves, peppercorns and 5 g salt in a large stockpot. Bring slowly to a gentle simmer, skimming any foam. Cook uncovered or partly covered for 60–75 minutes, until the thickest part of the breast and the innermost thigh reach 74 °C (165 °F) on a thermometer.
Strain and portion the chicken. Lift the chicken onto a tray. Strain the broth into a heatproof bowl and reserve 20 g of skimmed chicken fat; use butter if there is not enough. When the chicken is cool enough to handle, remove skin and bones and cut the meat into bite-size pieces.
Cook the onion and flour. Soften the onion in the reserved fat or butter over medium-low heat for 8–10 minutes, keeping it pale. Stir in the flour and cook for 2 minutes. Gradually whisk in the strained broth until smooth. Simmer gently for 15 minutes.
Temper the eggs. Whisk the eggs with the vinegar in a bowl. Slowly whisk in about 300 ml hot broth, a ladle at a time. Pour this mixture back into the pot in a thin stream while stirring continuously.
Finish gently. Heat the soup over low heat, stirring, until it reaches 71 °C (160 °F). Do not let it boil. Add the chicken, coriander, remaining salt, ground pepper and cinnamon. Stir until the chicken is hot throughout and serve at once.

Excerpt

Chikhirtma is a Georgian chicken soup thickened with egg and flour, sharpened with white wine vinegar and finished with fresh coriander.

Practical guidance

Keep the broth at a quiet simmer while the chicken cooks; a hard boil can make it cloudy. Skim the surface fat before measuring the 20 g for the onion base. If you use butter instead, choose unsalted so the stated salt remains adjustable.

Add hot broth to the eggs slowly and keep whisking. If the soup cools before serving, reheat it gently while stirring; avoid a rolling boil. Chikhirtma is best served soon after the egg mixture is added.

Refrigerate leftovers within 2 hours (within 1 hour above 32 °C / 90 °F), store at or below 4 °C / 40 °F, and use within 3–4 days. Reheat soup to 74 °C / 165 °F, stirring often.

Nutrition per serving

Serving size: about 500 ml soup with chicken
Energy: approximately 420 kcal
Carbohydrates: 15 g
Protein: 37 g
Fat: 22 g
Fibre: 2 g
Sodium: approximately 900 mg

Allergens and food safety

Contains egg and wheat (gluten). Keep raw chicken and its utensils separate from ready-to-eat food, and wash hands and surfaces after handling. Check the chicken in the thickest breast and innermost thigh; both must reach 74 °C (165 °F). After tempering, stir the soup until it reaches 71 °C (160 °F). Do not rely on colour or simmering time alone.

To serve

Ladle into warm bowls and scatter with a little extra chopped coriander if desired.
Serve with plain Georgian bread to accompany the tangy broth.