Chikhirtma (Georgian Chicken Soup)

Chikhirtma is one of Georgia’s most comforting and traditional chicken soups, loved for its rich flavor and silky, velvety texture. Unlike many other soups, Chikhirtma is thickened not with cream but with a delicate mixture of flour and eggs, which gives it a uniquely smooth consistency. A splash of vinegar brightens the broth and balances its richness, while fresh cilantro adds a burst of herbal aroma at the end.

This classic dish has been a staple of Georgian cuisine for generations and is especially popular as a restorative meal—traditionally enjoyed during cold seasons or after celebrations thanks to its soothing, warming qualities. The base of Chikhirtma is a deeply flavorful chicken broth made by simmering a whole chicken until tender. Sautéed onions enrich the broth, while the egg-vinegar mixture creates the soup’s signature creamy texture without overpowering its natural flavors.

Hearty, aromatic, and comforting, Chikhirtma brings together simple ingredients to create a dish that feels both rustic and refined. Whether served as a starter or the main centerpiece of a meal, it’s a wonderful way to experience the authentic flavors of Georgian home cooking.

Ingredients

• 1 whole chicken

• 4 onions

• 4 tbsp wheat flour

• 2 eggs

• 3 tbsp vinegar

• Fresh cilantro

• Salt, to taste

Preparation Steps

1. Cook the chicken
   Place the whole chicken in a pot, cover with water, and boil until fully cooked. Remove the chicken and set it aside. Keep the broth on low heat.

2. Prepare the onions
   Finely chop the onions. Scoop out some of the fat from the broth and pour it over the onions. Add salt and sauté them in a pan until soft, then return them to the broth.

3. Add the flour mixture
   In one cup of cold water, dissolve the flour. While the broth is gently boiling, slowly pour in the flour mixture, stirring constantly.

4. Add the egg mixture
   Beat two eggs together with 2–3 tablespoons of vinegar (or more to taste). Slowly pour the mixture into the broth while stirring continuously to prevent the eggs from curdling.

5. Finish the soup
   Season with salt. Add the chopped chicken pieces back into the broth, then sprinkle with finely chopped cilantro. Serve warm and enjoy!