Georgian Chicken Soup (Chikhirtma) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tip

Ingredients

• For the broth and chicken
• 1 bunch fresh cilantro
• 1 bunch fresh dill
• 1 garlic head, halved crosswise
• 2½-3 pounds bone-in skin-on chicken legs
• 10 cups water
• 1 large yellow onion, peeled and quartered
• 1 teaspoon kosher salt
• 1 teaspoon black peppercorns
• ½ teaspoon coriander seeds
• ½ teaspoon red pepper flakes (optional)
• 1 3-inch cinnamon stick
• 2 bay leaves
• For the soup
• 1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
• 1 large yellow onion, coarsely chopped (about 1½ cups)
• 3 tablespoons salted butter
• ¼ teaspoon kosher salt
• ½ cup dry vermouth
• 1 tablespoon all-purpose flour
• 6 large egg yolks
• ¼ cup lemon juice (1 to 2 lemons)
• Ground black pepper