Chikhirtma Recipe: Georgian Chicken Soup (Local Hangover Cure!)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

parsley

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients, while kale is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthier alternative for binding.

Dice half a medium yellow onion.

Mince two cloves of garlic.

Chop a good amount of fresh cilantro.

Season chicken with salt and pepper.

Heat a small amount of neutral oil in a large pot until shimmering.

Add chicken legs and thighs, cooking until golden brown, about 3-5 minutes per side.

Remove chicken from the pan and set aside.

Reduce heat to medium-low and melt 15 grams of butter in the pan.

Add diced onion and a pinch of salt, cooking until softened, about 5 minutes.

Add minced garlic and cook until fragrant, about 30 seconds.

Sprinkle in 1 tablespoon of flour and cook until the raw flour smell dissipates, about 1 minute.

Add chicken back into the pot along with any accumulated juices.

Pour in 1 liter of chicken stock and bring to a boil.

Reduce to a simmer, cover, and allow to simmer for about 45 minutes to an hour until chicken is tender.

Remove chicken from the pot and allow to cool before shredding and removing bones.

In a small bowl, lightly beat 2 egg yolks.

Whisk and slowly ladle in 125 mils of hot broth to temper the eggs.

Pour tempered egg mixture into the pot and stir to combine.

Add shredded chicken back into the pot.

Stir in 15 mils of white wine vinegar and taste for seasoning, adding more salt or pepper if needed.

Stir in chopped cilantro and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens