← Nouns Cooking · Soup Pot

Ingredients

• 700 g bone-in chicken thighs and legs
• 1.75 l Water
• 2 onions (1 halved, 1 finely diced)
• 1 Bay leaves
• 1 tsp black peppercorns
• 1 bunch coriander, stalks and leaves separated
• 1 bunch dill, stalks and leaves separated
• 40 g Butter
• 2 cloves Garlic, crushed
• 1 tbsp Plain (all-purpose) flour
• 1 pinch ground cinnamon
• 3 egg yolks
• 2 tbsp lemon juice (or white wine vinegar)
• Salt

Method

1. Put the chicken, water, halved onion, bay leaf, peppercorns and herb stalks in a pot with 1 tsp salt. Bring to a boil, skim, then simmer gently for 45 min, until the meat falls from the bone.
2. Lift out the chicken and strain the broth. When cool enough to handle, shred the meat and discard skin and bones.
3. Melt the butter in the cleaned pot over medium heat and cook the diced onion for 8 min, until soft and golden. Stir in the garlic, flour and cinnamon for 1 minute.
4. Whisk in the hot broth a little at a time so no lumps form, then simmer for 5 min. Add the shredded chicken.
5. Beat the yolks with the lemon juice in a bowl and slowly whisk in two ladles of the hot broth. Turn the heat to low and stir this back into the pot; keep stirring for 2 min, until the soup turns silky. Do not let it boil.
6. Stir in the chopped coriander and dill leaves, season with salt and serve straight away.

Tips

• Tempering the yolks with hot broth first is the key step: it stops them from scrambling.
• Some Georgian cooks add a spoonful of wine vinegar instead of lemon for a sharper, older-style flavour.

Sources

Written in our own words after cross-checking these recipes:

No Frills Kitchen Jamil Ghar Milk Street