Entree: Georgia – Adjara – ჩიხირთმა Chikhirtma — Egg-thickened chicken soup (Egg-thickened chicken soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 12 cups (2.8 L) water
- 2 medium onions, quartered — about 10 oz (280 g)
- 1 bay leaf
- 6 whole black peppercorns
- 1 tsp (5 g) kosher salt, plus more to taste
- 3 tbsp (42 g) unsalted butter
- 3 large eggs (approx. 150 g total)
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1/2 cup (15 g) fresh cilantro, chopped (or parsley)
- 1/4 tsp (0.5 g) ground black pepper
- Optional: 1 tsp (2 g) dried fenugreek (optional, authentic in some regional recipes)

Instructions

1. Rinse the chicken and place it in a large stockpot with 12 cups (2.8 L) of cold water. Add the quartered onions, bay leaf, peppercorns, and 1 tsp (5 g) salt.
2. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim foam and impurities from the surface during the first 15 minutes.
3. Simmer gently, partially covered, for 45–55 minutes until the chicken is cooked through and tender.
4. Remove the chicken to a cutting board. Strain the broth through a fine sieve into a clean pot and discard solids. Taste broth and adjust seasoning with more salt if needed.
5. When the chicken is cool enough to handle, remove skin and bones and shred or chop the meat into bite-size pieces (approx. 1.0 lb / 450 g usable meat).
6. In a medium bowl whisk together the eggs, lemon juice, and a pinch of salt until smooth and slightly frothy.
7. Reheat strained broth to a gentle simmer. Remove the pot from direct heat. To temper the egg mixture, slowly ladle 1 cup (240 ml) of hot broth into the eggs in a thin stream while whisking constantly.
8. Return the tempered egg mixture to the pot of hot broth, stirring continuously. Warm over the lowest heat for 1–2 minutes without boiling, until the broth slightly thickens and becomes silky.
9. Stir in the butter, shredded chicken, chopped cilantro (or parsley), ground black pepper, and dried fenugreek if using. Warm through briefly, but do not boil.
10. Serve immediately in bowls, spooning chicken and broth; finish with an extra squeeze of lemon if desired.