Georgian Chicken Soup

Cozy up with a piping hot bowl of our homemade chicken soup called chikhirtma, a Georgian chicken soup. Tart lemon, tangy dill, & creamy egg yolks create a velvety, smooth broth you’ll crave.

Add the whole chicken, cilantro stems, dill stems, & garlic head to a dutch oven. Simmer until chicken is tender, for about 1 hour

Remove the lid & scoop up the garlic head; set it aside. Transfer the chicken to a rimmed baking sheet & shred it.

Use a colander to strain the broth into a mixing bowl. Discard any solids.

Squeeze the reserved garlic head into the broth & whisk to combine.

In the dutch oven, add butter, carrots, & onions; set over medium heat & cook until the onions become translucent & soften.

Add flour & stir for 5-7 minutes to build a blonde roux, then deglaze with soy sauce.

Add 2 cups of the reserved broth; give it a quick stir, & simmer for 5 minutes.

In another mixing bowl, whisk egg yolks together. Continue whisking while slowly adding 2 cups of reserved hot broth.

Return the chicken along with any accumulated juices to the pan.

Taste & season with salt & pepper. Garnish with fresh cilantro, dill, & red pepper flakes to serve.

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