Georgian Chikhirtma Lemon Chicken Soup

Ingredients

• 10 oz boneless skinless chicken thighs
• 1 small onion, diced
• 1 tbsp butter or olive oil
• 3 cups chicken stock
• 1 tbsp flour
• 2 large eggs
• 2 tbsp lemon juice
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp chopped cilantro
• 1 tbsp chopped dill
• 1 bay leaf
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Pat the chicken dry, season it, and brown it lightly in butter or oil in a soup pot; transfer it to a plate.
2. Add onion to the pot and cook until soft, then stir in flour, coriander, and turmeric for 1 minute.
3. Slowly whisk in stock, add bay leaf and chicken, and simmer gently until the chicken reaches 74 C / 165 F and is tender.
4. Transfer chicken to a board, shred it with two forks, then return it to the soup and discard the bay leaf.
5. Whisk eggs with lemon juice in a heatproof bowl; slowly whisk in a ladle of hot broth to temper before stirring the mixture back into the soup off the boil.
6. Warm gently without boiling, fold in cilantro and dill, season to taste, and serve immediately.

Allergen note: Contains gluten, dairy and egg. Use pasteurized eggs if serving vulnerable diners and avoid boiling after tempering.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.