Meyhane-style chicken soup Calories

To make Meyhane-style chicken soup, simmer shredded cooked chicken in chicken broth, then stir in a liaison made by whisking egg with lemon juice. Temper the liaison with warm broth first, add it gradually, and heat gently without letting the soup boil.

The egg in Meyhane-style chicken soup can curdle when it meets very hot broth too quickly or when the finished soup boils. Whisk warm broth into the egg-lemon mixture a little at a time, then stir it into the pot over low heat.

The egg-lemon liaison gives Meyhane-style chicken soup its characteristic tang and a slightly fuller texture. It is not simply a garnish: stir it into the broth near the end of cooking so its flavor stays fresh and the egg remains smooth.

Meyhane-style chicken soup is not necessarily spicy; its defining flavor is usually the bright tartness of lemon rather than heat. Some cooks add black pepper or red pepper flakes, so the spice level depends on the recipe.

Yes, you can make Meyhane-style chicken soup without egg, but it will lack the traditional liaison’s silky body. Use lemon for the tart flavor and add it gradually; avoid boiling the soup after adding it.

Serve Meyhane-style chicken soup with crusty bread or a simple salad. Its lemony broth already has a pronounced flavor, so mild sides work better than heavily seasoned dishes.

Yes, leftover roast chicken works well in Meyhane-style chicken soup. Remove the skin and bones, shred the meat, and warm it in broth; taste before adding salt because seasoned roast chicken can make the soup saltier.

Meyhane-style chicken soup keeps for about 3–4 days in a covered container in the refrigerator. Chill it promptly after cooking, and reheat only the portion you plan to eat until steaming hot.

Yes, Meyhane-style chicken soup can be frozen, though the egg-lemon liaison may separate or turn grainy after thawing. For a smoother result, freeze the chicken-and-broth base before adding the liaison, then prepare and stir in the liaison after reheating.