Chicken Yakhni - Chicken Broth

5 from 1 vote

This chicken yakhni recipe is a flavorful spice-infused broth, made with simple ingredients and perfect for soups, rice, or sipping.

Cook Time1

Total Time1

Course: Soup

Cuisine: Indian, Pakistani, South Asian

Servings:

Calories: 253kcal

Put everything in a stock pot and let come to a boil on medium high heat. Once the yakhni comes to a rolling boil, lower the heat to medium low and remove any scum (white foam) that has risen to the top. Next, cover the pot and let the yakhni cook for at least 1 hour.
Once ready, remove the chicken pieces and set aside for use later. Strain everything through a fine mesh sieve mashing the vegetables along the sieve to maximize the flavor of the broth. The broth is ready to use.
To store, pour the yakhni into airtight glass jars and refrigerate for upto 5 days or freeze for longer.

For a clear soup, don't mash the vegetables and just strain everything together. If you do mash the veggies, note that some residue will settle in the soup. Simply stir or shake before consuming.
Use soy sauce or coconut aminos (gluten-free) for an extra kick. This is completely optional, but I find it adds an umami flavor to the yakhni that my family and friends really enjoy.
If I use salt in this recipe, I use Himalayan pink salt. If using table salt, you usually need to add more, so adjust accordingly.
I like to prep a few mason jars at a time when I make a batch like this and refrigerate or freeze them for later. Half-pint jars work best for a single serving. You can even freeze them in silicone molds for use as a base for my Butternut Squash Soup Recipe. The leftover chicken can be shredded or diced and used to make Pakistani Club Sandwiches.