Georgian · Soup
Silky chicken broth thickened with egg, lemon and herbs.
Photo by Lamro · CC BY-SA 4.0
Chikhirtma is a Georgian chicken soup without noodles or vegetables crowding the bowl. Its body comes from eggs carefully tempered into concentrated broth, while lemon gives a bright finish.
Technique notes
Georgian kitchen
Make Georgian chikhirtma, a silky lemon chicken soup thickened with eggs and scented with cilantro and saffron.
Simmer chicken, water, halved onion, bay and 1 teaspoon salt for 40–50 minutes, until chicken reaches 165°F (74°C). Strain and shred.
Melt butter in the pot. Cook diced onion 6 minutes, add flour for 1 minute, then whisk in 6 cups broth and simmer 5 minutes.
Whisk eggs and lemon. Slowly whisk in 2 cups hot broth, then reduce the pot to very low and whisk the mixture back in.
Add chicken and saffron water. Heat without boiling for 3–4 minutes; season and finish with cilantro and pepper.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Chikhirtma is a Georgian chicken soup without noodles or vegetables crowding the bowl. Its body comes from eggs carefully tempered into concentrated broth, while lemon gives a bright finish.
Refrigerate for up to 3 days and reheat gently without boiling.
Serve hot with bread, lemon wedges and extra herbs.
