Chikhirtma

🛒 Ingredients

• Cooked chicken meat, shredded (skinless) 100 g · 165 kcal
• Yellow onion 50 g · 20 kcal
• Large egg yolks 34 g · 118 kcal
• White wine vinegar 15 g · 3 kcal
• Garlic cloves 6 g · 9 kcal
• Fresh cilantro 10 g · 2 kcal
• Fresh mint leaves 5 g · 4 kcal
• Saffron threads (pinched) 0 g · 0 kcal
• Chicken broth 350 g · 0 kcal

👨‍🍳 Instructions

1. Boil chicken (whole or bone-in parts) until tender to make a rich broth; remove chicken, debone, and shred the meat, discarding skin and bones. Strain the broth and set aside.
2. Chop the onion finely and sauté in a separate pan with a tablespoon of reserved chicken fat (or oil) until translucent; add minced garlic and a pinch of saffron threads, cooking for another minute.
3. In a bowl, whisk egg yolks with white wine vinegar until well combined. Gradually add a few ladles of hot chicken broth to the egg mixture, whisking constantly to temper it.
4. Carefully pour the tempered egg mixture back into the simmering chicken broth in the pot, stirring continuously until the soup thickens slightly; do not boil after adding eggs.
5. Return the shredded chicken meat and sautéed onion-garlic mixture to the pot. Season the soup with salt and black pepper to taste.
6. Simmer for 5-7 minutes over low heat to allow flavors to meld. Stir in chopped fresh cilantro and mint just before serving.
7. Serve hot, garnished with extra fresh herbs.