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Georgian Chicken Soup – Chikhirtma

  • 1 min read

Georgia, like many countries with a strong drinking culture, has its own hangover cure. Unlike some other traditional hangover cures, chikhirtma is a delicious and hearty soup that can be enjoyed by people with all sorts of palates.

Chikhirtma is made with chicken, egg yolks, cilantro, and vinegar. The chicken is cooked until it is tender, and then the egg yolks are added to the broth to create a rich and creamy soup. The cilantro and vinegar add a bright and refreshing flavor.

Chikhirtma is a great way to warm up on a cold day, and it can also help to soothe a hangover. If you are looking for a delicious and comforting soup, chikhirtma is a great option.

Here are some additional details about chikhirtma:

  • It is a traditional Georgian soup.
  • It is made with chicken, egg yolks, cilantro, and vinegar.
  • It is a rich and creamy soup with a bright and refreshing flavor.
  • It is a great way to warm up on a cold day, and it can also help to soothe a hangover.

I hope you enjoy this delicious and comforting soup!

Georgian Chicken Soup

Course: MainDifficulty: Easy


Prep time


Cooking time





Chikhirtma is a traditional Georgian chicken soup that is made with bone-in, skin-on chicken, onions, carrots, celery, spices, and white wine. The chicken is cooked until it is tender and the broth is flavorful. The soup is then garnished with cilantro and served hot.


  • 2 pounds bone-in, skin-on chicken thighs or drumsticks

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • 1/4 cup dry white wine

  • 4 cups chicken broth

  • 1/2 cup chopped fresh cilantro

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides.
  • Add the onion, carrots, celery, salt, pepper, paprika, cumin, and cayenne pepper to the pot. Cook for 5 minutes, or until the vegetables are softened.
  • Add the white wine and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it with two forks.
  • Return the shredded chicken to the pot and stir in the cilantro.
  • Serve hot.


  • You can also use boneless, skinless chicken breasts for this recipe. Just be sure to cook them until they are cooked through.
  • If you don’t have white wine, you can substitute chicken broth or water.
  • You can also add other vegetables to the soup, such as potatoes, parsnips, or mushrooms.
  • Chikhirtma is delicious served with a side of rice or bread.
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