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A single serving of homemade chicken soup garnished with cilantro.

Homemade Chicken Soup - Chikhirtma

Tressa Jamil
Cozy up with a hot bowl of homemade chicken soup called chikhirtma. This Georgian chicken soup comes together with a handful of ingredients to create a velvety, smooth broth you'll love.
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Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Course Main Course, Soup
Cuisine Georgian
Servings 8 bowls
Calories 348 kcal


For the Chicken Stock:

  • 2½ - 3 pounds whole chicken, bone-in, and skin on
  • 1 bunch cilantro, stems, and ends reserved separately
  • 1 bunch dill, stems, and ends reserved separately
  • 1 garlic head, end removed
  • 8 cups water
  • 1 large white onion, quartered
  • 3 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • teaspoon allspice, whole
  • ½ teaspoon coriander seeds
  • 2 teaspoons red pepper flakes
  • 2 cinnamon sticks
  • 2 bay leaves

For the Georgian Chicken Soup:

  • 1 stick butter, salted
  • 5 medium carrots, diced
  • 1 large white onion, diced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon, ground
  • 1 tablespoon soy sauce
  • 6 egg yolks
  • ½ cup lemon juice, about 2 lemons
  • black pepper, coarse ground, to taste
  • kosher salt, to taste
  • red pepper flakes, to garnish


For the Chicken Stock:

  • Tie the stems of the cilantro and dill bundles, and cut off the leaves; reserve ¼ cup of each to garnish the soup.
  • Cut off and discard the top third of a garlic head, leaving the head intact.
  • Add the whole chicken, cilantro stems, dill stems, and garlic head to a dutch oven, along with the remaining broth ingredients. Bring the soup to a boil and reduce the heat to medium-low. Simmer until chicken is tender, for about 1 hour.
  • Remove the lid and scoop up the garlic head; set it aside. Transfer the chicken to a rimmed baking sheet and shred it, discarding the skin, bones, and cartilage. Keep the legs intact if you prefer, but remove the skin.
  • Use a colander to strain the broth into a mixing bowl. Discard any solids.
  • Squeeze the reserved garlic head into the broth using tongs, and whisk to combine. Set the broth aside.

For the Georgian Chicken Soup:

  • In the dutch oven, add butter, carrots, and onions; set over medium heat and cook until the onions become translucent and soften for about 10-12 minutes.
  • Add flour and 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, and simmer for 5 minutes.
  • In another mixing bowl, whisk egg yolks and lemon juice together. Continue whisking while slowly adding 2 cups of reserved hot broth. Then, remove the dutch oven from heat and whisk in lemon juice and the egg mixture. Stir to combine.
    Note: Do not simmer once the eggs have been added. 
  • Return the chicken along with any accumulated juices to the pan.
  • Taste and season with salt and pepper. Garnish with fresh cilantro, dill, and red pepper flakes to serve.


Adapted From:
  • So many of the dinner recipes we make regularly at home come from Milkstreet, including the inspiration for this recipe!
Cooking Tips: 
  • Before squeezing the lemons, rub them on the countertop with your palm; this allows more lemon juice to release. 
  • Do not simmer the soup after adding the tempered eggs. Doing so will cook the eggs further rather than temper them in the broth.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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Serving: 1 BowlCalories: 348kcalCarbohydrates: 12gProtein: 20gFat: 25gSodium: 1108mgFiber: 3gSugar: 4g
Keyword chikhirtma, homemade chicken soup
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!