A King's Cure: Georgia's Golden Chicken & Garlic Soup (Chikhirtma)
Details
A silky, satisfying soup where garlic and herbs meet a rich, egg-thickened chicken broth. This celebrated Georgian soup, known as Chikhirtma, is a masterclass in creating complex flavor from simple ingredients. Often hailed as a comforting cure-all, it features a velvety broth, tender chicken, and a bright, garlicky finish, making it an unforgettable taste of the Caucasus.
Ingredients
Instructions
Cook the Chicken
Place the chicken pieces in a large pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Let it simmer gently for about 45-60 minutes, or until the chicken is fully cooked and tender.
Prepare the Broth Base
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth to ensure it is clear. In the same pot, melt the butter over medium-low heat. Add the diced onion and a pinch of salt, and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Make the Roux
Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook off the raw flour taste, creating a light roux.
Combine
Slowly pour the strained chicken broth back into the pot, whisking as you go to prevent lumps. Bring the soup back to a gentle simmer.
Shred the Chicken
While the soup simmers, remove the skin and bones from the cooled chicken pieces and shred the meat into bite-sized pieces.
Temper the Eggs
In a separate bowl, whisk the egg yolks until they are light and creamy. While whisking continuously, slowly ladle about 1 cup of the hot broth into the egg yolks. This tempering process prevents the eggs from scrambling when added to the soup.
Finish the Soup
Pour the tempered egg mixture back into the pot of soup, stirring constantly. Add the shredded chicken, white wine vinegar, chopped cilantro, and dill (if using). Continue to stir gently over low heat for a few minutes, but do not let the soup boil again, as this can cause the eggs to curdle. Season with salt and pepper to taste.
Serve
Ladle the hot Chikhirtma into bowls and serve immediately. It is traditionally enjoyed as is, allowing its rich, garlicky, and herbaceous flavors to shine.
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