Chikhirtma - Western American Style

Ingredients

In this Western American adaptation of Chikhirtma, we incorporate familiar ingredients and flavors to suit the target cuisine. The original Georgian recipe traditionally uses sour cream and lemon juice for tanginess, but in this version, we substitute them with cream for a richer taste. Additionally, we add carrots, celery, and potatoes to enhance the soup's texture and make it heartier. We alse have the original recipe for Chikhirtma, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 bay leaf 1 bay leaf
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the diced carrots, celery, and potatoes, and cook for another 5 minutes.
4. 4.
   Add the dried thyme, dried dill, bay leaf, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked by checking that the internal temperature reaches 165°F (74°C).
• Dried thyme and dill — If you prefer a stronger herb flavor, you can increase the amount of dried thyme and dill to suit your taste.
• Heavy cream — For a lighter version, you can use half-and-half or whole milk instead of heavy cream.

Tips & Tricks

• To add a tangy twist, squeeze some fresh lemon juice over the soup before serving.
• For an extra kick of flavor, sprinkle some grated Parmesan cheese on top of each serving.
• If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little water and add it to the soup during the last few minutes of cooking.
• Feel free to customize the vegetables by adding your favorites, such as peas or corn.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Chikhirtma soup hot in individual bowls. Accompany it with crusty bread or dinner rolls for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Chikhirtma with a sprig of fresh parsley to add a pop of color. Serve the soup in beautiful ceramic bowls or rustic soup tureens to enhance its visual appeal.