Chikhirtma is a beloved Georgian chicken soup that stands out for its unique preparation method and distinctive tangy flavor. This hearty soup features tender chicken in a rich broth that's thickened with a special mixture of beaten eggs and flour, creating a silky, velvety texture that's both comforting and elegant.

The origins of Chikhirtma can be traced back to traditional Georgian home cooking, where it has long been valued not just as a delicious meal but also as a natural remedy. In Georgian culture, it's often served to those recovering from illness or celebrating late into the night, as it's believed to help prevent hangovers.

The preparation of Chikhirtma is a delicate process that begins with creating a flavorful chicken broth, enhanced with onions, garlic, and fresh herbs. The signature element is the egg-flour mixture called 'keshi,' which is carefully tempered and stirred into the hot broth to create the soup's characteristic creamy consistency. The final touch is a splash of vinegar, which adds a bright, tangy note that perfectly balances the rich, savory flavors.

While the basic recipe remains consistent throughout Georgia, some cooks add their personal touches. Some versions include more garlic or different herb combinations, while others might adjust the tanginess by varying the amount of vinegar. Some modern interpretations even incorporate lemon juice instead of vinegar for a different kind of acidity.

In Georgian restaurants and homes, Chikhirtma is traditionally served piping hot, often garnished with fresh cilantro and accompanied by crusty bread. It's particularly popular during colder months and is a frequent fixture at Georgian festive tables, especially during winter celebrations.

From a nutritional standpoint, Chikhirtma is a protein-rich soup that provides a good balance of nutrients. A typical serving contains approximately 250-300 calories. The dish is particularly beneficial for those seeking comfort food during illness, as it combines easily digestible protein with nourishing broth. However, those watching their cholesterol intake should note that the egg content can be significant. The soup contains gluten due to the flour used in thickening, so those with celiac disease or gluten sensitivity should be cautious.