The Georgian palate gravitates toward tart flavors in all sorts of dishes, and soups are no exception. This elegant chicken soup takes its tang from lemon juice (or, alternatively, vinegar). It appears creamy due to the addition of eggs, but it contains no dairy. The hint of cinnamon adds a touch of sweet perfume, but the flavor remains delicately savory.
I like to serve this soup as a first course before a vegetarian entrée, or as a meal in itself with a thick slice of grainy bread and a mixed green salad.
1.5 lbs. boneless, skinless chicken breasts at room temperature
7-8 cups water or chicken stock
2 Tbsp. butter or oil
1 large or 2 medium onions, diced
1 Tbsp. flour
1 tsp. kosher salt
1 tsp. ground coriander
½ tsp. ground cinnamon
Juice of one lemon*
2 eggs, beaten
Fresh ground black pepper to taste
Chopped fresh herbs to garnish (any mix of cilantro, flat-leaf parsley, basil, dill, mint)
*Tip: Roll the lemon around on the counter, pressing down on it hard with the palm of your hand, before slicing it in half and juicing it. This softens the membranes inside the lemon and will allow you to squeeze more juice out of it.
- Place the chicken breasts in a pot and pour the water or stock over them. Bring the liquid to a simmer (not a boil) and maintain it there until the chicken is cooked through, about 15-20 minutes. Remove the chicken and strain the liquid through a fine-mesh sieve. Reserve the strained broth. Use your fingers to shred the chicken into bite-size pieces.
- In the large pot, cook the onion in butter or oil until soft, about 15 minutes. Sprinkle the flour, salt, coriander, and cinnamon over the onions, stirring well to combine. Add the strained broth to the onions and bring to a simmer.
- In a separate bowl, mix the beaten eggs and lemon juice with 1 cup of the warmed broth, stirring constantly to prevent the eggs from clumping. Add the egg mixture to the soup, stirring as you pour. Add the chicken pieces back to the soup and continue to cook, stirring occasionally, until heated through.
- To serve, ladle the soup into shallow bowls, grind a bit of black pepper over each and top with chopped herbs.
Serving suggestion: if you like a garlicky soup or are trying to ward off a cold, add 3-5 cloves of minced garlic to the soup when you add the chicken pieces back in towards the end.
6 thoughts on “Chicken Soup with Egg and Lemon (Chikhirtma)”
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I’m sitting in Tbilisi loving this soup. Can’t wait to go back home and try and make it for myself. Very light and flavorful. Know my favorite soup.
It’s perfect for summer. Enjoy the rest of your trip!
I have tried other recipes and enjoyed them without the soup taking me back to my memories of it in the railway station (of all places) in Batumi, Georgia. This one looks good and I hope to try it next weeken
I will let you know how it goes!