Recipes · Georgian · Soups and Broths
Chikhirtma (Georgian Chicken Soup)
One serving has 320 kcal and 28 g protein, and at least a fifth of a woman's daily need of selenium (76%), choline (55%), niacin (52%), pyridoxine (52%), cobalamin (48%) and phosphorus (47%). Ready in 40 minutes.
- Preparation: 10 min
- Cooking: 30 min
- Makes: 1 serving (520 g)
- Difficulty: Medium
- Diets: Low carb
- Contains: dairy, egg, gluten, poultry
Ingredients
- 120 g Chicken thighs, boneless, skinless, raw
- 50 g Onions, raw
- 8 g Flour, all-purpose
- 20 g Egg yolks, raw
- 8 g Vinegar, white
- 5 g Cilantro, fresh
- 8 g Butter, unsalted
- 300 g Water
- 1 g Salt
- 0.3 g Black pepper
- 0.02 g Saffron
Method
- Simmer the chicken in the water with the onion for about 20 minutes, until cooked through (74°C/165°F); lift out the chicken, shred it, and keep the broth.
- Melt the butter in a small pan, whisk in the flour, cook briefly, then whisk in a little of the hot broth to make a smooth slurry, and stir this back into the pot to thicken the soup slightly.
- Whisk the egg yolks with the vinegar and a ladleful of the hot broth to temper them, then stir back into the pot over low heat, stirring constantly, until slightly thickened; keep it below a boil so the yolks don't curdle.
- Return the shredded chicken to the pot and add the saffron.
- Season with the salt and pepper, stir in the cilantro, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 320 kcal | 15% |
| Carbohydrates | 11.9 g | |
| Water | 461 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 28.4 g | 59% |
| Tryptophan | 0.32 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.4 g | |
| Lysine | 2.5 g | |
| Methionine | 0.77 g | |
| Cystine | 0.35 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.4 g | |
| Histidine | 0.82 g | |
| Fat | 16.9 g | |
| Monounsaturated | 6 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 7.3 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 347 mg | |
| Calcium | 63.2 mg | 6% |
| Copper | 0.17 mg | 19% |
| Iron | 2.1 mg | 12% |
| Magnesium | 40.5 mg | 13% |
| Manganese | 0.22 mg | 12% |
| Phosphorus | 328 mg | 47% |
| Potassium | 426 mg | 9% |
| Selenium | 41.8 µg | 76% |
| Sodium | 529 mg | |
| Zinc | 2.6 mg | 32% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.41 mg | 37% |
| Niacin (vitamin B3) | 7.3 mg | 52% |
| Pantothenic acid (vitamin B5) | 0.74 mg | 15% |
| Pyridoxine (vitamin B6) | 0.68 mg | 52% |
| Folate (vitamin B9) | 61.5 µg | 15% |
| Cobalamin (vitamin B12) | 1.1 µg | 48% |
| Choline | 234 mg | 55% |
| Vitamin A | 156 µg | 22% |
| Vitamin C | 5.1 mg | 7% |
| Vitamin D (D2 + D3) | 44.8 IU | 7% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 20.4 µg | 23% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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