Chikhirtma Fresh Coriander Onion Soup
Warm, comforting, and bursting with fragrant flavors, Chikhirtma Fresh Coriander Onion Soup is a traditional Georgian recipe that's perfect for cozy evenings. This broth-based chicken soup is enriched with sautéed onions, thickened with a touch of butter and flour for a velvety texture, and brightened with a luscious blend of creamy eggs and tangy lemon juice. The finishing touch? A generous handful of freshly chopped coriander, which infuses each bowl with its signature herbal notes. Quick to prepare in under an hour, this hearty yet refreshing soup is a perfect balance of rich and zesty, ideal as a light supper or an elegant starter. Pair it with crusty bread for an irresistible dining experience.
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Ingredients
- 500 g Chicken thighs
- 1.5 L Water
- 3 large Onions
- 50 g Butter
- 2 tbsp All-purpose flour
- 2 large Eggs
- 3 tbsp Lemon juice
- 1 bunch Fresh coriander (cilantro)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Directions
Step 1
1. In a large pot, add the chicken thighs and 1.5 liters of water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.
Step 2
2. While the chicken is cooking, finely dice the onions. Set aside.
Step 3
3. Cook the chicken for about 20-25 minutes, or until tender. Remove the chicken from the pot and set it aside to cool slightly. Reserve the chicken broth.
Step 4
4. In a separate large pan, melt the butter over medium heat. Add the diced onions and sauté them until soft and translucent, about 8-10 minutes.
Step 5
5. Sprinkle the flour over the onions, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Step 6
6. Gradually ladle in the reserved chicken broth into the onion mixture, stirring to ensure there are no lumps. Continue until all the broth is incorporated.
Step 7
7. Shred the cooked chicken into bite-sized pieces and return it to the soup.
Step 8
8. In a small bowl, whisk together the eggs and lemon juice until smooth and creamy.
Step 9
9. Temper the egg-lemon mixture by slowly adding a ladleful of hot soup to the mixture while whisking constantly. This prevents the eggs from curdling.
Step 10
10. Slowly pour the tempered egg-lemon mixture into the soup, stirring continuously for a smooth, silky texture.
Step 11
11. Chop the fresh coriander and stir it into the soup. Season with salt and black pepper to taste.
Step 12
12. Simmer the soup for an additional 5 minutes, then serve hot with crusty bread or a side of your choice.
Nutrition Facts
| Serving size | (2818.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1842.3 |
| Total Fat 106.5g | 0% |
| Saturated Fat 42.2g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 959.5mg | 0% |
| Sodium 3244.6mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 33.5g | |
| Protein 150.3g | 0% |
| Vitamin D 125IU | 0% |
| Calcium 341.2mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2553.2mg | 0% |
Source of Calories