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Meat, Maghreb and Middle East

Chikhirtma with bread

Chikhirtma is a Georgian chicken soup thickened with egg yolks and flavored with vinegar and fresh cilantro. For 4 people, it takes 55 minutes and medium skill, at a cost of €2.50 per serving. The key to success is pouring the hot broth over the yolks off the heat, in a thin stream, to get a silky texture without curdling.

Tonight, a Georgian chicken soup with a silky texture, thickened with egg yolks and brightened with vinegar and fresh cilantro.

Chikhirtma with bread
Total time
55 min
Difficulty
Medium
Cost per person
€2.50
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Chikhirtma stands out for its texture, a chicken broth that thickens slightly thanks to egg yolks, almost like a velvety sauce while staying a soup. White wine vinegar adds a touch of acidity that wakes everything up, and fresh cilantro paired with mint bring the green freshness so typical of Georgian cooking. It's comforting without ever feeling heavy, perfect for cool fall and winter evenings.

This soup works well for a slightly more special weeknight dinner, or to surprise guests with a dish they likely haven't tried before. Kids often like its mild, comforting side, especially served with bread for dipping. Plan a bit of time for the broth, but the egg yolk thickening technique is simple once you get the hang of the motion.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Onions 2
  • Carrot 1
  • Celery stalk 1
  • Fresh cilantro 1 bunch
  • Fresh mint 1 bunch

Pantry

  • Flouroften in the pantry 2 tbsp
  • White wine vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g
  • Egg yolks 4

Bakery

  • Bread 1

Allergens Gluten, Eggs, Celery

The step by step recipe

  1. Put the chicken thighs in a large pot with one onion, the carrot and the celery, cover with water and bring to a simmer. 45 min

    Skim well at the start to get a clear broth.

  2. Remove the chicken, shred the meat and strain the broth.

    Keep the skin and add it back to the broth for more flavor, or discard it for a lighter soup.

  3. Cook the second chopped onion in the butter, add the flour, stir for a minute, then gradually pour in the broth. 8 min

    The flour needs a minute of cooking so it doesn't keep a raw taste.

  4. Whisk the yolks with the vinegar, temper with two ladles of hot broth, then pour the mixture into the pot off the heat.

    Always off the heat, the yolks start to set above 80°C.

  5. Add the chicken back in, stir in the chopped herbs, season with salt and pepper, and serve very hot with bread.

    Warm through gently without ever boiling, or the soup will split.

Our tips to get it right

  • Strain the broth well after removing the chicken, any leftover bits of vegetable or foam would cloud the final texture.
  • Chop both bunches of herbs ahead of time and add them at the very last moment to keep their freshness.
  • If you're unsure about your timing for thickening the yolks, pull the pot off the heat a few minutes before pouring in the mixture, residual heat is enough to thicken it safely.

The variations

  • Swap the chicken thighs for a whole cut up chicken if you want more broth and more meat to shred.
  • For a meat free version, make a well seasoned vegetable broth and add chickpeas instead of shredded chicken.
  • For kids, cut the vinegar in half and serve the soup warm rather than piping hot.

What to serve it with

  • Fresh or toasted country bread
  • A cucumber and tomato salad
  • Hot black tea on the side

Storage

Chikhirtma keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well since the egg yolks tend to separate. Reheat it gently, never letting it boil, so the soup doesn't split.

Questions about this dish

How do you keep the egg yolks from cooking too fast?

Always pour the hot broth over the yolks, never the other way around, in a thin stream while whisking constantly. Do this off the heat so the soup doesn't split.

Can you make the chicken broth ahead of time?

Yes, you can cook and strain the broth the day before, then keep it in the fridge. Just warm it gently before finishing the soup with the egg yolks on the day.

Can you swap the cilantro if you don't like it?

You can use flat leaf parsley instead, the flavor will be less distinctive but still good. The fresh mint then carries most of the soup's freshness.

Why add vinegar to a chicken soup?

The vinegar balances the richness of the broth thickened with yolks and flour. That touch of acidity is what gives chikhirtma its character, rather than just a smooth, rich soup.

How long does it take to make a chikhirtma, the Georgian chicken soup thickened with eggs, served with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chikhirtma, the Georgian chicken soup thickened with eggs, served with bread?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chikhirtma, the Georgian chicken soup thickened with eggs, served with bread cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, celery. Always check the labels of the products you buy.

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