Georgian Chicken Soup Chikhirtma with Lemon and Herbs

Georgian chikhirtma is a savory chicken soup with a clear, fragrant broth thickened with egg yolks and brightened with lemon, cilantro, and parsley. This version simmers chicken thighs from scratch, then gently blends the eggs into the broth for a silky finish; Georgian households and regions make chikhirtma in different ways, so the balance of herbs, flour, and acidity can vary.

Ingredients

2½ lb bone-in, skin-on chicken thighs (1.13 kg)
10 cups water (2.4 L)
2 medium yellow onions, peeled and quartered (about 300 g)
2 bay leaves (about 1 g)
1 tsp whole black peppercorns (2 g)
1½ tsp fine salt, divided (9 g), plus more to taste
2 tbsp neutral oil or olive oil (30 ml)
2 tbsp all-purpose flour (16 g)
3 large egg yolks (about 55 g)
3 tbsp fresh lemon juice (45 ml), plus more to taste
2 garlic cloves, finely grated or minced (about 6 g)
1 tsp ground coriander (2 g)
1 cup packed fresh cilantro leaves and tender stems, finely chopped (25 g)
½ cup fresh parsley leaves, finely chopped (15 g)
¼ tsp freshly ground black pepper (0.5 g), plus more to taste

Instructions

Prepare the ingredients. Chop the onions into quarters, mince the garlic, chop the cilantro and parsley, and measure the flour and seasonings. Separate the egg yolks into a heatproof bowl. Juice the lemon and set everything near the stove; having the eggs and herbs ready makes the final steps easier to manage.
Make the chicken broth. Put the chicken thighs, water, quartered onions, bay leaves, peppercorns, and 1 teaspoon of the salt in a large pot. Bring the pot to a gentle boil over medium-high heat, which usually takes 8 to 10 minutes. Skim off foam that gathers on top, then lower the heat so the liquid simmers steadily rather than bubbling hard. Cover partly and cook for about 45 minutes, until the meat is tender and pulls easily from the bone. Check the thickest part of a thigh with a food thermometer, avoiding the bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C).
Remove and strain. Transfer the cooked chicken to a plate and let it rest for about 5 minutes, until it is cool enough to handle. Strain the broth into a heatproof bowl or another pot, discard the cooked onion, bay leaves, and peppercorns, and return the broth to the pot. Skimming and straining give the finished soup a clean appearance, but do not worry if a little fine seasoning remains.
Prepare the chicken and onion base. Remove and discard the skin and bones, then shred or cut the meat into bite-size pieces. Heat the oil in the now-empty pot over medium heat. Add the remaining ½ teaspoon salt and the onions’ replacement? No: use the minced garlic here with the ground coriander and black pepper, and cook for about 30 seconds, stirring so the garlic does not brown. Sprinkle in the flour and stir for 1 minute to cook away its raw taste. Slowly whisk in about 1 cup (240 ml) of the strained broth until smooth, then add the remaining broth. Bring it to a gentle simmer, stirring, for about 4 minutes so the flour disperses and the soup lightly thickens.
Temper the egg yolks. Whisk the yolks and lemon juice together in the heatproof bowl. While whisking constantly, slowly pour in about 1 cup (240 ml) of hot broth, a tablespoon or two at a time at first, then in a thin stream. This gradually warms the yolks and helps keep them smooth rather than scrambling them when they meet the pot.
Finish the soup gently. Lower the pot to low heat. Slowly pour in the tempered egg mixture while stirring the broth continuously. Add the chicken, cilantro, and parsley. Stir gently and heat for about 4 to 6 minutes, without letting the soup boil, until it reaches 160°F (71°C); the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Check with a food thermometer in the soup, stirring first and keeping the probe away from the pot’s bottom. Taste and adjust salt, black pepper, and lemon juice. Serve as soon as it is hot and silky.

Tips

Keep the simmer gentle. A rolling boil can make the broth cloudy and the chicken tougher. After it comes to a boil, reduce the heat until small bubbles rise occasionally. During the final step, keep the soup below a boil so the yolks thicken smoothly instead of forming little curds.
Temper patiently. Adding hot broth to the yolks slowly is the key technique. If you pour it in all at once, the yolks may cook before they are diluted. If a few tiny flecks appear, the soup is still safe to eat, though its texture will be less velvety.
Adjust lemon at the end. Lemons vary in size and sharpness, so start with the listed amount and taste after the soup is finished. Add more juice in small increments. Too much acid can overwhelm the chicken broth and make the flavor seem thin.
Choose the right substitute. Cilantro is a characteristic fresh note in many versions. If you do not enjoy it, use extra parsley and a little fresh dill; the soup will still be fragrant but will have a milder, less distinctly Georgian herbal flavor. If you need to avoid wheat, omit the flour rather than adding an untested thickener; the egg yolks will still give the broth body.

Serving Suggestions

Serve chikhirtma hot in warmed bowls, with a little extra chopped cilantro or parsley and a lemon wedge on the side. The soup is rich enough to be a satisfying first course, but it can also make a light meal with crusty bread for dipping. A simple cucumber and tomato salad or sliced radishes provide a cool, crisp contrast to the warm, lemony broth.

For a fuller Georgian-inspired spread, pair it with bread and a vegetable side, such as beans or roasted vegetables. Keep strongly flavored condiments separate so they do not mask the herbs and lemon. If serving a group, bring the soup to the table soon after finishing it; it is at its smoothest before prolonged holding or reheating.

Variations

Use a whole chicken: A 3 to 3½ lb chicken (1.4 to 1.6 kg) can replace the thighs. Simmer until the thickest part of the breast and the inner thigh reach 165°F (74°C), checking both places with a thermometer. A whole bird may need a little longer than thighs, and the broth can be richer; add water if it reduces more than you want.

Make it without flour: Leave out the flour and its cooking step for a lighter broth. The yolks still thicken the soup, though the result will be less opaque and slightly less substantial. Temper and heat the eggs as directed rather than adding them directly to the pot.

Try another herb balance: Use more parsley and less cilantro, or add a small amount of fresh dill alongside the listed herbs. Some cooks favor a stronger cilantro flavor, while others make a more restrained, lemon-forward bowl. Add delicate herbs near the end so their aroma stays fresh.

Use cooked chicken: If you have plain leftover cooked chicken, use about 3 cups (420 g) of shredded meat and replace the water with 8 cups (1.9 L) low-sodium chicken broth. Skip the chicken-simmering step and warm the chicken in the finished soup. Since the broth will not be made from raw chicken, season it gradually and check that the finished soup reaches 165°F (74°C) when reheating leftovers.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. Chikhirtma keeps for 3 to 4 days in a refrigerator set at 40°F (4°C) or colder. The egg-thickened broth may firm up or separate slightly as it chills; that is a texture change, not a reason to leave it unrefrigerated.

Reheat only the amount you plan to eat in a saucepan over low to medium-low heat, stirring often. Heat leftovers to 165°F (74°C), as measured with a food thermometer, and avoid a hard boil because it can make the egg texture grainy. A spoonful of water or broth can loosen the soup if it has thickened. Freeze in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat thoroughly. The texture may be less smooth after freezing, so freezing is less ideal than refrigerating if a silky finish matters most.

Frequently Asked Questions

What is Georgian chikhirtma?
Chikhirtma is a Georgian chicken soup commonly made with chicken broth and thickened with eggs, often with lemon and fresh herbs. Recipes vary: some use flour for extra body, while others rely mostly on eggs. This version uses both a little flour and tempered yolks, with lemon, cilantro, and parsley for a bright finish.

Can I use chicken breast instead of thighs?
Yes. Bone-in chicken breast works, but it can dry out sooner than thighs, so begin checking its temperature before the 45-minute mark and remove it as soon as the thickest part reaches 165°F (74°C). Boneless breast will usually cook faster and make a less rich broth; use a thermometer rather than relying only on the clock.

Why did my egg mixture curdle?
The most common cause is adding the yolks to very hot broth too quickly or letting the finished soup boil. Whisk the hot broth into the yolks gradually, stir while adding them to the pot, and use low heat for the final warming. If the soup reaches 160°F (71°C) before it looks thick, take it off the heat rather than boiling it to force more thickening.

Can I make chikhirtma ahead?
You can cook the chicken and broth a day ahead, strain and refrigerate them, and remove any solidified fat before continuing. For the best texture, prepare the egg-and-lemon finish shortly before serving. If the complete soup is made ahead, chill it promptly and reheat gently to 165°F (74°C); the yolks may not look quite as smooth as they do freshly finished.

Is the soup supposed to be sour?
It should taste pleasantly lemony, not sharply sour. Start with 3 tablespoons (45 ml) juice, then taste after adding the herbs and chicken. The broth’s strength, the size of the lemons, and personal preference all affect the right balance, so add extra lemon a teaspoon at a time rather than committing to a large amount at once.

Can I use bottled lemon juice?
Fresh lemon juice gives the clearest aroma, but bottled juice can work in a pinch. Start with a little less than the listed amount, then taste and add more if needed, since bottled products can taste sharper or less fragrant. The lemon is added with the yolks to give the broth its characteristic tang, so do not skip it entirely unless you are deliberately making a different, less bright version.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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