georgian

Chikhirtma Chicken Soup With Egg And Lemon

Name: Chikhirtma Chicken Soup With Egg And Lemon
Yield: 1 serving
Cuisine: georgian
Ingredients: 326 g chicken thigh, boneless skinless, sliced; 772 g chicken broth; 134 g onion, sliced; 1 g egg yolk; 30 g lemon juice; 15 g sunflower oil; 1 g bay leaf; 18 g cilantro, chopped; 4 g salt; 1 g black pepper

This simmered dish pairs chicken thigh, boneless skinless, sliced with chicken broth, egg yolk and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Low carb Gluten free High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

75 g Protein

17 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

326g chicken thigh, boneless skinless, sliced 394 kcal
772g chicken broth 46 kcal
134g onion, sliced 54 kcal
1g egg yolk 1 kcal
30g lemon juice 9 kcal
15g sunflower oil 133 kcal
1g bay leaf 3 kcal
18g cilantro, chopped 6 kcal
4g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

onionsunflower oil
In a pot over medium heat, warm the oil and cook the onion 5 minutes until soft.
Add chicken pieces and stir 2 minutes to lightly sear.
chicken brothbay leaf
Pour in the broth and add bay leaf. Simmer 15-18 minutes until chicken is cooked through.
chicken brothegg yolklemon juice
In a bowl, whisk egg yolk with lemon juice. Temper with a ladle of hot broth while whisking.
egg yolklemon juice
Lower the heat. Slowly whisk the egg-lemon mixture into the pot; do not boil. Warm 1-2 minutes until slightly thickened.
cilantrosaltblack pepper
Season with salt and pepper and finish with chopped cilantro before serving.