Chikhirtma (Georgian Chicken Soup Recipe)

Learn how to make Chikhirtma – a traditional Georgian chicken soup with a rich, velvety texture. It’s perfect whenever you need a bowl of something warm, soothing, and just plain delicious.

When you think of chicken soup, classics like chicken noodle or chicken vegetable probably come to mind. However, it’s about time Georgia’s (the country, not the state!) version of chicken soup, Chikhirtma, gets the recognition it deserves.

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What is Chikhirtma?

Pots of Chikhirtma soup (pronounced chee-kheert-mah) have been cooking up in Georgian kitchens for generations, but what is it exactly?

Often called the “queen of soups” in Georgia, chikhirtma is a creamy chicken soup thickened with eggs and flour instead of cream, giving it its signature silky texture.

It’s often considered a “hangover cure,” but you certainly do not need a “hangover” to enjoy it. With tender chicken, a luscious, velvety broth, fragrant herbs like cilantro and mint, and a tangy kick from vinegar, it makes the perfect meal when you’re under the weather or simply craving something warm and satisfying.

Whether you’re new to Georgian cuisine or a longtime fan, this Chikhirtma recipe is sure to become one of your favorite comfort foods.

Ingredient Notes

For the exact measurements and detailed cooking instructions, scroll down to the printable recipe card at the bottom of the post.

Here is everything you’ll need to make this chicken soup recipe:

Ingredients for Chikhirtma displayed on a marble background. The ingredients are labeled as follows: chicken, cilantro, butter, water, mint, eggs, salt, onions, flour, vinegar.

Let’s take a closer look at the ingredients that bring Georgia’s signature chicken soup to life:

Chicken – You can use a whole chicken or a mix of bone-in chicken breasts and thighs. Using both cuts is key to a rich, well-rounded stock. Do not use just one.
Water – You’ll need enough water to completely submerge the chicken.
Salt – Salt enhances the natural flavors of the chicken and helps season the stock.
Yellow onion – Onion adds sweetness and depth to the soup. If you don’t have yellow onion, white onion or shallots can work as substitutes.
Unsalted butter – Butter adds richness and helps thicken the roux.
Flour – Flour creates the roux that contributes to the soup’s signature silky texture.
Dried mint (optional) – This unique addition gives the soup its distinct herbal, slightly cooling flavor. If you can’t find dried mint, just leave it out or use fresh mint and add it at the end of cooking, together with cilantro.
Eggs – The secret to the soup’s rich, velvety texture! Be sure to temper them carefully.
Red wine vinegar – The tangy acidity balances the soup’s richness. You can substitute white wine vinegar, apple cider vinegar, or freshly squeezed lemon juice here if necessary.
Cilantro – While optional, I highly recommend adding fresh cilantro to complement the rich broth. If cilantro isn’t your thing, flat-leaf parsley is a great alternative.

How to Make Chikhirtma

Let’s dive into how to make this hearty and flavorful soup:

Step 1. Make the chicken broth.

Place the chicken in a large soup pot, cover it with water, add salt, and bring to a boil over high heat. Reduce the heat and simmer gently, partially covered, for 40 minutes.

Remove the pot from the heat, and transfer the chicken to a bowl to cool.

overhead view of chicken stock with chicken pieces.

Overhead view of a chicken stock in a pot.

Step 2. Prepare the onion base.

Skim any excess fat off the surface of the stock and add it to a frying pan with ¼ cup of the stock. Add the onions and sauté until translucent, then pour in another ½ cup of stock and add the butter.

Once the butter has melted, add the flour and mint to the pan and stir constantly to create your roux. If the mixture becomes too thick, add a little more stock. Remove the pan from the heat and set it aside.

Overhead view of sliced onions in a frying pan.

Overhead view of the flour and onion mixture in a frying pan.

Step 3. Shred the chicken.

Remove the chicken meat from the bones and skin and chop it into bite-sized pieces.

Step 4. Temper the eggs.

Crack the eggs into a medium bowl. Add the red wine vinegar and beat until smooth.

Slowly add 1 cup of hot stock, whisking until combined, then add another cup of stock, mixing well again.

Four eggs and red wine vinegar in a bowl.

Step 5. Combine and finish the soup.

Slowly pour the egg mixture into the stock, whisking constantly to prevent curdling. Then stir in the onion mixture.

Add the chopped chicken and cilantro (if using), and give everything a good stir.

Place the soup back on the stove and reheat it over medium-low heat. As soon as it begins to bubble, remove the pot from the heat, and enjoy!

Overhead shot of the soup with fresh cilantro.

Recipe Tips

These pointers will help ensure your Chikhirtma tastes as if it came straight out of a Georgian kitchen:

Skim and save the fat – Skim the chicken fat from the surface of the broth after cooking the chicken, but don’t discard it. It’s a necessary ingredient for cooking the onions and making the roux.
Don’t rush the roux – An undercooked roux can leave a raw flour taste in your soup. Once you add the flour and mint to the pan, stir continuously until the mixture is smooth and slightly golden.
Temper the eggs with care – Don’t skip this step! It prevents the eggs from curdling when added to the hot broth, giving the soup its silky, velvety consistency.
Reheat low and slow – Once you’ve added the tempered egg mixture, avoid bringing the soup to a boil. If it’s too hot, the egg mixture may overcook, compromising the soup’s creaminess.

Variations

I wouldn’t veer too far from this recipe as written to preserve its authenticity, but there are a few adaptations to consider:

Make it dairy-free: Replace the butter with ghee or plant-based butter.
Make it gluten-free: Replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, dissolve it in a small amount of cold stock before adding it to the pan.
Skip the mint: It isn’t essential in chikhirtma and appears mainly in regional or home-style versions. Leaving it out is totally fine.

Overhead shot of Chikhirtma in a bowl. Garlic cloves, lemon, slices and bread around the bowl.

Serving Suggestions

For a truly authentic Georgian dining experience, serve chikhirtma with a glass of dry white wine or lightly sparkling mineral water, along with Georgian bread (tonis puri or shotis puri) or fresh, crusty bread to soak up the silky, flavorful broth.

It’s also often served with extra vinegar or lemon wedges, a little garlic, and more fresh cilantro to add to the bowl.

Storing & Freezing

Storing: Allow the soup to cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days. When reheating, warm it gently on the stovetop, stirring occasionally, to prevent the eggs from curdling. Do not boil.

Freezing: Freezing is not recommended, as the eggs can curdle in the broth.

FAQs

To make this soup ahead of time, prepare the chicken broth, onion base, and chicken up to 3–4 days in advance and store them separately in the refrigerator. When ready to serve, gently reheat the broth and temper the eggs. Then add the tempered eggs to the broth, stir in the onion mixture and add chicken and cilantro. Reheat and serve.

Yes! Eggs are essential for the classic silky texture. Without them, it becomes a simple chicken broth rather than Chikhirtma.

Yes, some traditional versions use lemon juice for acidity instead of red wine vinegar.

In theory, yes, but I wouldn’t because homemade stock provides the most authentic flavor.

More Soup Recipes

If you love this Chikhirtma recipe, here are more hearty homemade soup recipes you might like:

Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.

Chikhirtma (Georgian Chicken Soup Recipe)

What is Chikhirtma?

Ingredient Notes