Chikhirtma — Georgian Chicken Soup with Egg and Lemon

A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's
answer to avgolemono. Simpler than kharcho and traditionally served to the sick, chikhirtma is
restorative food of the highest order. Also the traditional hangover cure.

FASTING LEVEL: Non-Fasting (chicken, eggs)

SERVINGS: 6
TIME: 2 hours

INGREDIENTS:
- 1 whole chicken (1.5 kg)
- 3 litres water
- 2 large onions, finely diced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 egg yolks
- 4 tablespoons white wine vinegar (or 3 tablespoons lemon juice)
- 1 teaspoon ground coriander
- 0.5 teaspoon saffron threads (or turmeric as a colouring substitute)
- Salt and black pepper
- Large bunch fresh cilantro, chopped
- Georgian bread, for serving

METHOD:
1. Place chicken in a large pot with water and 2 teaspoons salt. Bring to a boil, skim foam thoroughly. Reduce to a bare simmer and cook 75-90 minutes until chicken is fully tender.
2. Remove chicken; cool slightly. Strain broth back into the pot. Skim fat from broth and reserve 2 tablespoons.
3. Shred chicken meat off the bones. Discard skin and bones.
4. In a separate pan, melt butter. Sauté onions for 10 minutes until golden. Sprinkle in flour and cook 1 minute, stirring.
5. Gradually whisk in 500 ml of the hot broth to the onion-flour mixture until smooth. Return this mixture to the main soup pot. Whisk well.
6. Add coriander and saffron. Simmer 5 minutes. Return shredded chicken. Taste for salt.
7. In a bowl, whisk egg yolks with vinegar until smooth.
8. Remove the soup from the heat. Temper the egg mixture: slowly whisk in 2 ladles of hot soup into the eggs.
9. Pour the tempered egg-soup mixture back into the pot, whisking constantly. Place over very low heat and stir continuously for 1-2 minutes — just long enough to gently thicken. Do not boil or the soup will curdle.
10. Ladle into bowls. Top generously with cilantro.

NOTES:
- Never boil after adding the eggs. Low heat, constant whisking, 2 minutes maximum. Boiling means curdled eggs and ruined soup.
- Traditional Georgian chikhirtma uses vinegar for sourness, not lemon. Either is acceptable.
- Saffron is the authentic colouring. Turmeric works in a pinch but changes the flavour slightly.
- Do not omit the cilantro garnish. It is as important to the dish as the broth itself.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 32 g | Carbohydrates: 10 g | Fat: 22 g | Fibre: 1 g