Chicken and egg tarhana soup Calories

To make chicken and egg tarhana soup, whisk the tarhana with cool water until smooth, then simmer it with water or chicken broth. Stir in cooked shredded chicken, and add the beaten egg gradually after tempering it with hot soup.

Temper the egg before adding it to chicken and egg tarhana soup. Beat it in a bowl, slowly whisk in a few spoonfuls of hot soup, then pour the warmed mixture back into the pot while stirring.

Tarhana in chicken and egg tarhana soup is usually made by fermenting a mixture of grain or flour with yogurt and vegetables, then drying it. Ingredients and proportions vary by region and household, so the flavor can range from tangy to mildly savory.

Chicken and egg tarhana soup includes cooked chicken and egg, while regular tarhana soup may be made with tarhana, water or broth, and seasonings alone. The chicken makes it more substantial, and egg gives the finished soup a richer texture.

Chicken and egg tarhana soup gets lumpy when dry tarhana meets hot liquid before it has been dispersed. Whisk the tarhana with cool water first, add it gradually to the pot, and stir as the soup heats and thickens.

Bread or toasted bread is a simple accompaniment to chicken and egg tarhana soup. A crisp salad or a vegetable side also works well, since the soup already has chicken and egg to make it more filling.

Yes, chicken and egg tarhana soup can be frozen, but its texture may separate after thawing. For a smoother result, freeze the soup before adding the egg, then thaw and reheat it before stirring in freshly beaten egg.

Chicken and egg tarhana soup keeps in the refrigerator for up to three days when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, stirring it so the thick soup warms evenly.

Yes, chicken and egg tarhana soup can be made with water instead of chicken broth. The cooked chicken still adds flavor, while onion, tomato paste, dried mint or paprika can help build a fuller taste.