Chikhirtma – Georgian Chicken Soup with Egg and Herbs
Ingredients:
Chicken (whole or thighs)
1.2 Kilograms
Water
2 Liters
Onions
2
finely chopped
Butter
30 Grams
All-purpose flour
2 Tablespoons
Eggs
3
beaten
White wine vinegar
2 Tablespoons
or lemon juice
Ground coriander
1/2 Teaspoons
Fresh cilantro
1
bunch, chopped
Fresh mint
a few leaves (optional)
Salt and black pepper
to taste
Servings
Preparation mode:
👉 Chikhirtma is a silky Georgian chicken soup thickened with eggs and brightened with vinegar and fresh herbs. It is famous in Georgia as the perfect soup after a long feast – light, tangy and restorative.
🇬🇪 What Is Chikhirtma?
Chikhirtma (ჩიხირთმა) is often called Georgia’s “hangover soup”. The secret is tempering beaten eggs with hot broth, which makes the soup creamy without any cream. It is a cousin of Greek avgolemono, but with onions, coriander and herbs.
🍳 How to Make Chikhirtma
1. Make the broth. Put the chicken in a pot with the water, bring to the boil, skim the foam and simmer for about 1 hour until tender. Remove the chicken, shred the meat and keep the broth hot
2. Cook the onions. Melt the butter in a pan and cook the onions gently for 8–10 minutes until soft. Stir in the flour and cook for 1 minute
3. Combine. Whisk the onion mixture into the broth, add the ground coriander and simmer for 5 minutes. Return the chicken meat to the pot
4. Temper the eggs. Beat the eggs with the vinegar. Slowly whisk in two ladles of hot broth, then pour the mixture back into the pot in a thin stream, stirring constantly. Do not let the soup boil
5. Finish. Season with salt and pepper, stir in the cilantro (and mint) and serve immediately
😋 Why You’ll Love Chikhirtma
It is creamy yet light, tangy and full of herbs – comfort food that feels both rich and refreshing.
💡 Tips for the Best Chikhirtma
Never let the soup boil after adding the eggs, or they will curdle.
Pour the egg mixture in slowly while stirring.
Add the vinegar little by little and taste.
A pinch of saffron or turmeric gives a lovely golden color.
🍽️ How to Serve Chikhirtma
Serve hot in deep bowls with fresh bread. Reheat gently over low heat without boiling.
❓ Chikhirtma FAQ
Why is chikhirtma called a hangover soup?
Its light, tangy broth is a traditional Georgian remedy after a supra (feast).
Can I make it with lamb?
Yes – lamb chikhirtma is a traditional variation.
