ChikhirtmaChicken and Egg-Lemon Soup
A silky Georgian soup made from chicken broth, gently thickened with flour and enriched with egg yolks and lemon juice. The result is bright, comforting, and deeply savory without feeling heavy.
Prep
25m
Cook
1h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1.2kgWhole Chicken
- 1.5lWater
- 200gOnion (finely chopped)
- 30gUnsalted Butter
- 20gAll-Purpose Flour
- 2pcsBay Leaf
Liaison
- 3pcsEgg Yolk
- 60mlLemon Juice
- 8gSalt
- 2gBlack Pepper
- 15gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the chicken in a pot with the water and bay leaves. Simmer until the thickest part reaches 74°C (165°F) and the meat is tender.
- 02
Lift out the chicken, let it cool enough to handle, then remove the meat from the bones and shred it.
- 03
In a separate pan, melt the unsalted butter and cook the onion until soft but not browned. Stir in the all-purpose flour and cook briefly, then whisk in some hot broth until smooth.
- 04
Return the onion mixture to the pot and add the shredded chicken. Simmer gently until the soup thickens slightly.
- 05
Whisk the egg yolks with the lemon juice, salt, and black pepper. Gradually whisk in a little hot soup to warm the mixture.
- 06
Take the pot off the heat and slowly stir in the liaison. Return to low heat and stir until the soup reaches 71°C (160°F), without letting it boil or curdle.
- 07
Serve the soup hot, finished with fresh coriander.
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