Georgian Chicken Soup with Walnut Sauce

Ingredients

• 1.5 lbs (680g) boneless chicken breasts, cut into bite-sized pieces 1.5 lbs (680g) boneless chicken breasts, cut into bite-sized pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 1 cup (120g) walnuts 1 cup (120g) walnuts
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Pour in the chicken broth and add the bay leaves and fresh thyme leaves. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
5. 5.
   While the soup is simmering, prepare the walnut sauce. In a blender or food processor, combine the walnuts, garlic, and heavy cream. Blend until smooth and creamy.
6. 6.
   Once the chicken is cooked, remove the bay leaves from the soup and discard them.
7. 7.
   Stir in the walnut sauce, and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Georgian Chicken Soup with Walnut Sauce hot, garnished with a sprinkle of fresh thyme leaves.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts for the best flavor. Toasting the walnuts before blending them can enhance their nuttiness.

Tips & Tricks

• For a thicker soup, you can add a small amount of cornstarch mixed with water to the soup while it simmers.
• If you prefer a milder garlic flavor, you can reduce the amount of garlic used in the walnut sauce.
• To make the soup more filling, you can add cooked rice or noodles to the broth before adding the chicken.

Serving advice

Serve the Georgian Chicken Soup with Walnut Sauce as a main course, accompanied by crusty bread or traditional Georgian bread such as shotis puri. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish the soup with a drizzle of walnut oil and a sprinkle of fresh thyme leaves to enhance its visual appeal. Serve it in individual bowls or in a large soup tureen for a family-style presentation.