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Chikhirtma is a traditional Georgian chicken soup known for its silky texture and rich, comforting flavor. Thickened with eggs and flour, and finished with vinegar and fresh cilantro, this unique soup is one of the most beloved dishes in Georgian home cooking.

Chikhirtma has long been considered one of the classic healing and comfort foods of Georgian cuisine. Traditionally prepared with homemade chicken broth, the soup became especially popular during colder seasons and festive family meals. Its signature creamy texture comes from slowly tempered egg yolks rather than dairy, making it distinctive among world soups.

Step 1

Clean and wash the chicken thoroughly. Place it in a pot, add enough water to cover, and boil until fully

Step 2

Remove the cooked chicken from the broth and season it lightly with salt.

Step 3

Finely chop the onions or pass them through a meat grinder.
Sauté the onions in butter or clarified butter until softened.

Step 4

Add flour to the onions and cook for 3–4 minutes while stirring continuously.

Step 5

Slowly pour in the chicken broth, bring to a gentle simmer, and stir frequently to keep the soup smooth.

Step 6

In a separate bowl, whisk the egg yolks thoroughly. Slowly pour them into the soup while constantly stirring.

Step 7

As soon as the soup is about to boil, remove it from the heat. Add vinegar, finely chopped cilantro, and salt to taste.

Step 8

To serve, place sliced chicken into bowls and pour the hot chikhirtma over the top.

• Do not let the soup boil after adding eggs to prevent curdling.
• Use homemade chicken broth for the richest flavor.
• Whisk the eggs thoroughly for a smooth silky texture.
• Add vinegar gradually and taste as you go.

• Calories: ~290 kcal per serving
• High in protein
• Rich and comforting traditional soup