Yakhni Recipe| Chicken Soup Broth Recipe | Best Soup Broth Recipe

As Winters are targeting us from everywhere, so let's cook a perfect, lite, and tasty soup. Chicken Yakhni or chicken broth.

There are two types of Yakhni, Chicken yakhni, and Beef yakhni. 

Beef yakhni has many health benefits while Chicken yakhni is used as a soup or as a component for cooking other dishes. 

Yakhni originated in Persia. It is very famous in Iran, Pakistan, Turkey, south Asia, India, and Bangladesh.  Yakhni is eaten in many ways. In some countries, it is eaten as a meal, or in some countries, yakhni is taken as soup. 

Yakhni is not only tasty but very healthy. Specifically in winter, it is very good for our health. Yakhni gives us strength to deal with winters and illnesses.

Chicken or any meat with bones cooked on low flame for 1 to 2 hours by adding some spices and herbs.

If we talk about its nutritious facts it has many benefits for health like it improves our gut health, and yakhni strengthens our bones and joints. It helps to absorb nutrients in a better way. 

So let's get started. 

Time required: 1 and a half hours

Servings:3 to 4 persons

Ingredients:

1. Cooking oil:2-3 tbs
2. Desi chicken:600g (cut into 4 pieces)
3. Ginger) crushed:1Tbs
4. Onion sliced: 1 medium
5. Bay leaf:1
6. Cinnamon sticks: 3
7. Black peppercorns: 12-13
8. Cloves:4-5
9. Coriander seeds: 1 tsp
10. Cumin seeds: 1 tsp
11. Fennel seeds: ¼ tsp
12. Green cardamom: 2
13. Black pepper crushed: 1 tsp
14. Salt:½ tbs or to taste
15. Turmeric powder:½ tsp
16. Chicken cubes:2
17. Water:2 liters or as required
18. (Eggs) :2 boiled
19. Black pepper: crushed

Preparation:

Crush spices.

Wash chicken.

Recipe:

1. In a pot, add cooking oil & heat it.
2. Add desi chicken & mix well until it changes color to light brown or golden.
3. Add ginger, and garlic, mix well & cook for a minute.
4. Add onion, bay leaf, cinnamon sticks, black peppercorns, cloves, coriander seeds, cumin seeds, fennel seeds, green cardamoms, black pepper crushed, salt fresh turmeric, and chicken cubes & mix well.
5. Add water and mix well bring it to boil , and remove scum.
6. Then cover & cook on medium flame until chicken is tender and stock is reduced to half (approx. 1.5 hours).
7. Now strain the stock with the help of the strain reserve chicken for serving & discard the leftover.
8. In a serving bowl, add boiled chicken and prepared Peshawari stock(Yakhni).

Garnish:

• Garnish with boiled eggs and then sprinkle black pepper crushed and serve hot.

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