Georgian Chicken Egg Soup with Lemon and Fresh Herbs

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Chikhirtma is a centuries-old Georgian soup built on a clear, well-seasoned chicken broth that is gently thickened and brightened with a lemon-and-egg yolk liaison. Finished with plenty of fresh cilantro, parsley, and tarragon, it is silky, tangy, and deeply savory in every spoonful.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 1 gSugar
• 30 gProtein
• 520 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 10 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken broth

• 3 lb (1.4 kg) bone-in chicken legs and thighs, skin on
• 1 large yellow onion, peeled and halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 8 whole black peppercorns
• 10 cups cold water
• 1 1/2 tsp kosher salt, plus more to taste

For the soup base

• 1 tbsp unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 tbsp all-purpose flour
• 2 tbsp finely chopped fresh cilantro stems
• 1 garlic clove, minced

For the egg-lemon liaison

• 3 large egg yolks
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp finely chopped fresh tarragon
• 1/3 cup finely chopped fresh cilantro leaves
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1/2 tsp finely grated lemon zest

Directions

1. Combine chicken, halved onion, smashed garlic, bay leaf, peppercorns, salt, and 10 cups cold water in a heavy pot. Bring slowly to a gentle simmer over medium heat, skimming any foam, then partially cover and cook at a low simmer for 35 minutes until the chicken is fully tender.
2. Lift the chicken out and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids. You should have about 7 cups of richly flavored broth; keep it at a bare simmer.
3. Melt the butter in a small saucepan over medium heat. Add the finely chopped onion and cook 4 minutes until soft and translucent. Stir in the garlic and cilantro stems for 30 seconds, then sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw taste.
4. Whisk the roux mixture into the simmering broth and cook 4 to 5 minutes, whisking often, until the broth is lightly thickened and coats the back of a spoon. Reduce the heat to its lowest setting.
5. Meanwhile, shred the cooled chicken into bite-sized pieces, discarding skin and bones. In a medium bowl, whisk the egg yolks with the lemon juice until completely smooth and pale.
6. Temper the egg mixture by slowly ladling about 1 cup of the hot broth into the yolks while whisking constantly, then whisk the warmed yolk mixture back into the pot. Do not let the soup boil or it will curdle; keep it just below a simmer for 2 to 3 minutes until slightly thickened.
7. Stir in the shredded chicken, tarragon, cilantro, parsley, and lemon zest. Warm through for 1 minute, taste, and adjust with salt and extra lemon juice. Serve immediately in warm bowls, garnished with a few extra herb leaves.

Cook’s Notes

• Always temper the egg-lemon mixture slowly with hot broth; adding cold yolks directly to the pot is the most common cause of scrambled soup.
• Fresh tarragon is traditional and gives chikhirtma its signature anise-like note, but you can substitute with extra parsley and a pinch of dried tarragon.
• For a deeper golden color and richer body, use only yolks from large eggs or add an extra yolk if your lemons are very tart.
• Never let the soup boil once the liaison is added; keep it just below a simmer or warm it off the heat.
• Serve with crusty Georgian shoti or khachapuri bread to soak up every drop of the fragrant broth.

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