Tempered egg yolks make for a velvety soup without milk or cream

Georgian Chicken Soup (Chikhirtma)

Name: Georgian Chicken Soup (Chikhirtma)
Yield: 6 Servings
Ingredients: 1 bunch fresh cilantro; 1 bunch fresh dill; 2½-3 pounds bone-in skin-on chicken legs; 10 cups water; 1 large yellow onion, peeled and quartered; 1 garlic head, halved crosswise; 2 teaspoons kosher salt; 1 teaspoon black peppercorns; ½ teaspoon coriander seeds; ½ teaspoon red pepper flakes (optional); 1 3-inch cinnamon stick; 2 bay leaves; 1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces; 1 large yellow onion, coarsely chopped (about 1½ cups); 3 tablespoons salted butter; ½ teaspoon kosher salt; ½ cup dry vermouth; 1 tablespoon all-purpose flour; 6 large egg yolks; ¼ cup lemon juice (1 to 2 lemons); Ground black pepper

By Bianca Borges

1 hr 45 min 45 min active

Free

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Simmering whole spices and fresh herbs in the broth imparted more flavor than our usual method of seasoning and thickening soups — sauteing ground spices in a roux. We liked the hint of heat from red pepper flakes, but they can be left out for a milder version. We preferred the simplicity of this soup with just carrots and onions, but some versions of chikhirtma include cubed potatoes, asparagus, corn or peas; add any of these cooked veggies to the simmering soup.

1 bunch fresh cilantro

1 bunch fresh dill

2½-3 pounds bone-in skin-on chicken legs

10 cups water

1 large yellow onion, peeled and quartered

1 garlic head, halved crosswise

2 teaspoons kosher salt

1 teaspoon black peppercorns

½ teaspoon coriander seeds

½ teaspoon red pepper flakes (optional)

1 3-inch cinnamon stick

2 bay leaves

1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces

1 large yellow onion, coarsely chopped (about 1½ cups)

3 tablespoons salted butter

½ teaspoon kosher salt

½ cup dry vermouth

1 tablespoon all-purpose flour

6 large egg yolks

¼ cup lemon juice (1 to 2 lemons)

Ground black pepper

For the broth

1

bunch fresh cilantro
1

bunch fresh dill
2½-3

pounds bone-in skin-on chicken legs
10

cups water
1

large yellow onion, peeled and quartered
1

garlic head, halved crosswise
2

teaspoons kosher salt
1

teaspoon black peppercorns
½

teaspoon coriander seeds
½

teaspoon red pepper flakes (optional)
1

3-inch cinnamon stick
2

bay leaves

For the soup

1

pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
1

large yellow onion, coarsely chopped (about 1½ cups)
3

tablespoons salted butter
½

teaspoon kosher salt
½

cup dry vermouth
1

tablespoon all-purpose flour
6

large egg yolks
¼

cup lemon juice (1 to 2 lemons)
Ground black pepper

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Directions

01

Tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. In a large pot, combine both sets of stems, the chicken and the remaining ingredients. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes. Remove the garlic head and transfer the chicken to a plate and cool until easily handled. Once cool, shred the chicken into bite-size pieces, discarding the skin, bones and cartilage. Set aside.

See Demo
02

To make the soup, strain the broth into another pot or bowl, discarding the solids. Wipe out the empty pot, then add the carrots, onion, butter and salt. Set over medium-high heat and cook, stirring occasionally, until the onion is browned, 10 to 12 minutes. Add the vermouth, scraping up any browned bits, and cook until evaporated, 1 to 2 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add 2 cups of the broth and stir until smooth, then add the remaining broth and bring to a simmer.

See Demo
03

In a medium bowl, whisk the yolks. Continue whisking while slowly adding 1 cup of hot broth from the pot. Whisk in the lemon juice, then return the mixture to the pot and whisk to combine. Add the chicken and any accumulated juices and cook until just heated through (do not simmer). Taste and season with salt and pepper. Serve with chopped cilantro and dill leaves.

See Demo

Tip: Don’t substitute white meat. Bone-in dark meat is better suited to this recipe. The bones and collagen add flavor and body to the broth, and the dark meat is less apt to dry out.

In the store

Haitian Pumpkin and Beef Soup (Soup Joumou)

Chickpea and Yogurt Soup

Chickpea and Cucumber Salad (Chana Chaat)

Thai Beef Salad (Yam Neua)

Comments

Amy H. Feb 11th, 2020

Fabulous recipe! I've already shared the recipe with several of my colleagues. One important omission comparing the printed recipe to the video... In the recipe, you instruct us to remove the head of garlic and set aside. In the video, you demonstrate squeezing the softened garlic back into the soup -- which is a great addition! If I hadn't watched the video first, I would have know to do that. I added some fine egg noodles to the finished soup, which absorb that delicious broth and fill out the dish a bit.

1 votes
1 comments
Colleen M. May 20th, 2020

Great recipe! Rich, flavorful but also light at the same time.

0 votes
0 comments

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Simple, Bold Recipes

Georgian Chicken Soup (Chikhirtma)

Get Ready to Cook

6

Servings

1 hr 45 min

45 min active

Tip

Don’t substitute white meat. Bone-in dark meat is better suited to this recipe. The bones and collagen add flavor and body to the broth, and the dark meat is less apt to dry out.