Entree: Georgia – Kakheti – ჩიხირთმა ➤ Chikhirtma (Thick Georgian chicken soup enriched and gently thickened with eggs and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

- 1 small whole chicken, approx. 3 lb (1.35 kg)
- 10 cups (2.4 L) cold water
- 1 large onion, halved
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 1 tsp (5 g) kosher salt, plus more to taste
- 3 large eggs plus 2 egg yolks (5 eggs total)
- 3 tbsp (45 ml) freshly squeezed lemon juice
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tsp (1 g) dried blue fenugreek (utskho suneli) or 1/2 tsp (1 g) ground fenugreek (optional)
- Freshly ground black pepper, to taste

Instructions

1. Make and clarify the broth: place the whole chicken in a large pot with 10 cups (2.4 L) cold water, onion, garlic, bay leaves, peppercorns, and 1 tsp (5 g) salt; bring to a gentle simmer and cook uncovered for 45–60 minutes until the chicken is cooked through and the broth is richly flavored. Remove the chicken to a plate to cool slightly; strain the broth through a fine sieve into a clean pot, discarding solids, and skim excess fat if desired. Remove all meat from the bones and shred or chop into bite-size pieces, discarding skin and very small bones.
2. Finish the soup and serve: whisk the 3 whole eggs and 2 yolks together in a bowl with the lemon juice until smooth. Warm about 2 cups (480 ml) of the hot strained broth; very slowly whisk the warm broth into the egg-lemon mixture to temper it, then pour the tempered egg mixture back into the pot with the remaining hot broth over low heat, stirring constantly until the soup thickens slightly and becomes silky (do not boil or the eggs will curdle). Stir in the butter, shredded chicken, chopped cilantro, and utskho suneli if using; adjust seasoning with salt and pepper and serve immediately.