Georgian chicken soup (Chikhirtma) from Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017 (page 25)

  • bay leaves
  • carrots
  • cilantro
  • cinnamon sticks
  • coriander seeds
  • dill
  • garlic
  • lemons
  • black peppercorns
  • dried red pepper flakes
  • chicken legs
  • yellow onions
  • dry vermouth
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • inflytur on February 03, 2019

    You won’t be sorry if you make Chikhirtma. Two things make it very special: the broth is incredibly flavorful and the addition of egg yolks just before serving. Make extra broth to use as your basic chicken broth. I used it to purée roasted parsnips and carrots into a soup and it was heavenly.

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