Chikhirtma (Georgian Chicken Soup)
Chikhirtma (Georgian Chicken Soup)
Ingredients
For the Chicken and Broth
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided, plus more as needed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 carrots, whole, peeled
- 2 celery stalks, chopped
- 6 cups water
For the Roux and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Instructions
- 1
Season the chicken thighs generously with 1/2 teaspoon of salt.
⏱️ 2 min
- 2
In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat. Once shimmering, add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip the chicken and brown the other side for another 3-5 minutes.
⏱️ 10 min
- 3
Add the whole carrots and chopped celery to the pot with the chicken. Pour in the water and add the remaining 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chicken is very tender and easily pulls from the bone.
⏱️ 65 min
- 4
Carefully remove the chicken from the pot and set aside to cool slightly. Remove the carrots and celery and discard. Strain the broth through a fine-mesh sieve into a separate heatproof container. Skim off any excess fat from the surface of the broth and reserve it in the pot (or add 1 tablespoon of fresh butter if needed).
⏱️ 10 min
- 5
Return the pot with the reserved fat (or butter) to medium heat. Add the diced onion and a pinch of salt. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
⏱️ 5 min
- 6
Add the minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the soup.
⏱️ 2 min
- 8
Gradually ladle the reserved chicken broth into the pot, whisking constantly to prevent lumps, until all the broth is incorporated and the soup is smooth.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chikhirtma (Georgian Chicken Soup)
Ingredients
For the Chicken and Broth
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided, plus more as needed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 carrots, whole, peeled
- 2 celery stalks, chopped
- 6 cups water
For the Roux and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Instructions
- 1
Season the chicken thighs generously with 1/2 teaspoon of salt.
⏱️ 2 min - 2
In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat. Once shimmering, add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip the chicken and brown the other side for another 3-5 minutes.
⏱️ 10 min - 3
Add the whole carrots and chopped celery to the pot with the chicken. Pour in the water and add the remaining 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chicken is very tender and easily pulls from the bone.
⏱️ 65 min - 4
Carefully remove the chicken from the pot and set aside to cool slightly. Remove the carrots and celery and discard. Strain the broth through a fine-mesh sieve into a separate heatproof container. Skim off any excess fat from the surface of the broth and reserve it in the pot (or add 1 tablespoon of fresh butter if needed).
⏱️ 10 min - 5
Return the pot with the reserved fat (or butter) to medium heat. Add the diced onion and a pinch of salt. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
⏱️ 5 min - 6
Add the minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 7
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the soup.
⏱️ 2 min - 8
Gradually ladle the reserved chicken broth into the pot, whisking constantly to prevent lumps, until all the broth is incorporated and the soup is smooth.
⏱️ 5 min