Chikhirtma

Chikhirtma is Georgia's silky, tangy chicken soup — thickened with egg yolks and vinegar rather than flour, giving it a golden, velvet texture unlike any European broth. It is a favourite hangover remedy and festive meal alike, traditionally served at supra alongside churchkhela and mchadi corn bread. The whole dish comes together in under 30 minutes.

Serves: 4

Ingredients

• 800g (1.75 lb) bone-in chicken thighs
• 1.5 litres (6 cups) water
• 1 medium onion, finely diced
• 2 tbsp (30ml) butter
• 3 egg yolks
• 3 tbsp (45ml) white wine vinegar
• 1 tsp ground coriander
• ½ tsp dried mint or 1 tbsp fresh mint, chopped
• 2 tbsp fresh coriander (cilantro), chopped
• Salt and white pepper to taste
• 1 tbsp flour (optional, for extra body)

Instructions

1. Simmer chicken thighs in water with a pinch of salt for 20–25 minutes until cooked through. Remove chicken; strip meat from bones and shred. Reserve the stock.
2. In the same pot, melt butter over medium heat. Soften the onion without browning, about 6–8 minutes.
3. Pour the reserved stock back in. Return to a gentle simmer.
4. Whisk egg yolks with white wine vinegar in a bowl. Slowly ladle about 200ml of hot broth into the yolk mixture while whisking constantly (tempering).
5. Pour the tempered yolk mixture back into the pot while stirring. Heat gently — do not boil or the eggs will curdle. Add ground coriander and mint.
6. Return shredded chicken to the pot. Season with salt and white pepper.
7. Serve in bowls, scattered with fresh coriander.

Cook's Notes: Tempering the eggs is crucial — never let the soup boil after adding them. The vinegar gives the soup its characteristic tang; adjust to taste. A teaspoon of flour whisked into the yolk mixture adds extra body if you prefer a thicker consistency.