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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Recipe Information
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
Instructions
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.
2. While the chicken is cooking, finely dice the onions. Set aside.
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.
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.
5. Sprinkle the flour over the onions, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
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.
7. Shred the cooked chicken into bite-sized pieces and return it to the soup.
8. In a small bowl, whisk together the eggs and lemon juice until smooth and creamy.
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.
10. Slowly pour the tempered egg-lemon mixture into the soup, stirring continuously for a smooth, silky texture.
11. Chop the fresh coriander and stir it into the soup. Season with salt and black pepper to taste.
12. Simmer the soup for an additional 5 minutes, then serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 33.5 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 341 mg | 26% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2553 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
