Chikhirtma: Creamy Chicken & Egg Soup with Lemon

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Lemon≈ $4.65 per kg 25 g
5. 5 Wheat flour 8 g
6. 6 Cilantropack 50 g ≈ $1.20 10 g
7. 7 Ground coriander 1 g
8. 8 SaffronNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover a chicken¹ thigh with 450 ml water, add onion² and salt, and bring to a boil.

2. Skim off foam and simmer on low heat for 35–40 minutes until the chicken¹ is tender.

3. Remove the chicken¹, shred the meat from the bone, and return it to the broth.

4. Toast flour in a dry pan for 1 minute, stir in a ladle of broth, then pour back into the pot.

5. Whisk an egg with lemon⁴ juice, cilantro⁶, and saffron.

6. Remove the soup from heat, slowly drizzle in the egg while stirring constantly, and warm for 2 minutes without boiling vigorously.

7. Add fresh cilantro⁶ and black pepper, then serve while the soup thickens slightly.