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Chikhirtma (Chicken and Egg-Lemon Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep
60 minutes
Cook

Ingredients

  • 1 whole chicken (about 1.5 kg / 3.3 lb), or 1 kg bone-in thighs
  • 2 litres (8 cups) water
  • 1 large onion, finely chopped
  • 3 large eggs
  • 2 tbsp white wine vinegar or lemon juice
  • 1 tbsp plain flour
  • 2 tbsp fresh coriander, chopped
  • 1 tsp ground coriander seed
  • Salt and black pepper, to taste

Method

  1. Place the chicken in a pot with water, bring to a boil, skim off foam, then simmer covered for 45-60 minutes until the meat is falling off the bone.
  2. Remove the chicken, shred the meat, and discard the bones and skin; strain and reserve the broth.
  3. In the same pot, sauté the onion in a little of the reserved chicken fat until soft, about 8 minutes.
  4. Whisk the flour into the vinegar until smooth, then whisk in the eggs.
  5. Return the broth to a gentle simmer and slowly ladle a cup of hot broth into the egg mixture, whisking constantly to temper it.
  6. Pour the tempered egg mixture back into the pot in a thin stream, stirring constantly over low heat until the soup thickens slightly; do not boil.
  7. Return the shredded chicken to the pot, season with ground coriander, salt and pepper, and warm through.
  8. Stir in fresh coriander and serve immediately.

Introduction: Chikhirtma is a gentle, comforting chicken soup thickened and enriched with whisked eggs and sharpened with vinegar or lemon, often reached for the morning after a long supra feast.

Cultural Background: Chikhirtma is a gentle, comforting chicken soup thickened and enriched with whisked eggs and sharpened with vinegar or lemon, often reached for the morning after a long supra feast. Its silky, custard-like texture comes from carefully tempering the eggs into the hot broth without curdling.

Tips: Keep the heat low once the eggs go in — boiling will curdle the soup instead of giving it a silky finish.

Variations: Some households add a pinch of saffron or turmeric for colour; a version from Racha adds a splash of dry white wine to the broth.

Storage: Refrigerate in an airtight container for up to 2 days; the texture is best enjoyed fresh.

Reheating: Reheat very gently over low heat, stirring constantly, without letting it boil.

Nutrition: Approx. 290 kcal, 26 g protein, 15 g fat, 8 g carbohydrate per serving.

FAQs:

Q: Why did my Chikhirtma curdle?

A: The broth was likely too hot when the eggs were added, or it was allowed to boil afterward — always temper gently and keep the heat low.

Q: Can I use a rotisserie chicken to save time?

A: Yes, though you will need to supplement with store-bought chicken stock since you won't have homemade cooking broth.

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