Chikhirtma - Georgian Egg Drop Soup

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/4 cup lemon juice 1/4 cup lemon juice
• 4 eggs, beaten 4 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or dill, for garnish Fresh cilantro or dill, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken pieces, onions, and garlic to a boil with enough water to cover. Skim off any foam that rises to the surface.
2. 2.
   Reduce the heat to low and add the ground coriander, turmeric, and fenugreek. Simmer for about 1 hour until the chicken is tender and cooked through.
3. 3.
   Remove the chicken pieces from the pot and set aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
4. 4.
   Return the shredded chicken to the pot and bring the broth back to a simmer.
5. 5.
   Slowly pour in the beaten eggs while stirring the soup gently. The eggs will cook and create ribbons in the soup.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Remove from heat and garnish with fresh cilantro or dill.
8. 8.
   Serve hot and enjoy the comforting flavors of Chikhirtma.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for a richer flavor. You can also use a combination of chicken thighs and drumsticks for added depth.
• Ground coriander — For the best flavor, toast whole coriander seeds in a dry pan until fragrant, then grind them into a powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• If you prefer a thicker soup, you can mix a tablespoon of flour with a little water and add it to the soup while simmering.
• To make it heartier, you can add cooked rice or noodles to the soup before serving.
• Adjust the lemon juice according to your taste preference. You can add more for a tangier flavor or reduce it for a milder taste.
• Chikhirtma is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days.

Serving advice

Serve Chikhirtma hot in individual bowls, garnished with fresh cilantro or dill. It pairs well with crusty bread or Georgian cornbread (mchadi) for a complete and satisfying meal.

Presentation advice

When serving Chikhirtma, make sure to ladle the soup into bowls, ensuring that each serving has an equal amount of shredded chicken and egg ribbons. Garnish with a sprig of fresh cilantro or dill on top for an appealing presentation.