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Chikhirtma
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Soup Chikhirtma

One of the best chicken soup from Georgia
Servings: 8

Ingredients

  • 2.5 L water
  • 1 chicken 1200 g
  • 1 carrot cut into 4 pieces / 200g
  • 1 onion whole
  • 5-10 black peppercorns
  • 2 bay leaves
  • 15 g salt
  • 600 g boiled chicken breast tore  in small pieces
  • 2 L chicken broth
  • 2 onion chopped
  • 2-3 cloves garlic chopped
  • 3 tbsp all-purpose wheat flour
  • 2 eggs 120 g
  • 2 tbsp vinegar 30 ml
  • 1 bunch cilantro  
  • Black pepper to taste
  • 50 g butter

Instructions

  • Chicken broth:
    1.   Place 2.5 liters of water, 1 chicken, 1 carrot,1 onion (whole), 5-10 black peppercorns and 15 g of salt in a 3 L soup pot.
    2.   Slowly bring to a boil and reduce heat until the mixture is just at a simmer.
    3.   Simmer, uncovered, for 1 – 1.5 hours (skimming foam as necessary.
    4.   Set boiled chicken aside until cool enough to handle.
    5.   Remove chicken breast from bones.
    6.   Strain broth, discarding vegetables and seasonings.
    7.   Keep heating on the medium heat
     Soup:
    9.   Place 50 g of butter (no vegetable oil at all) in a pan
    10. Add 250 g of onion, chopped
    11. Fry till gold (do not overcook)
    12. Add 3 tbsp. of flour, mix well
    13. Add 1 cup of chicken broth and boil it for 5 minutes
    14. Add 3-4 cloves of garlic, well chopped in the pan
    15. Add the resulting in the pot with chicken broth and stirring well. The flour should dissolve in the soup.
    16. Add tore in small pieces of chicken breast
    17. Take 2 eggs and mix in a bowl and add 2 tbsp. of vinegar, mix well
    18. Slowly add mixed eggs in the pot with soup, stirring continuously. The soup shouldn’t have the eggs flakes
    19. Add chopped bunch cilantro
    20. Stirring for 1 minute till soup starts to boil and turn off the heat
    21. Close pot with a lid and wait for another 20 minutes and soup is ready to serve with fresh chopped cilantro, sour cream and chopped garlic