Pakistani Chicken Yakhni Soup

About This Recipe

Yakhni is one of the building blocks of Pakistani cuisine — a clear, deeply aromatic broth simmered slowly with whole spices like cinnamon, cardamom and cloves. On its own it's a comforting, restorative soup; used as a base, it becomes the foundation for dishes like yakhni pulao, where rice cooks directly in this broth to absorb its flavor. The technique for a good yakhni is patience and a gentle hand: a hard boil clouds the broth and toughens the meat, while a slow simmer with early foam-skimming keeps it clear and delicate. The whole spices infuse gradually rather than overpowering, which is why they're strained out rather than left floating in the final bowl. Served simply with shredded chicken, a drizzle of ghee and fresh lemon, it's the kind of soup that shows up in Pakistani households whenever someone needs something warm and easy to digest.

Ingredients

Serves 4

• 1whole chicken(cut into pieces, about 2.5 lb)
• 8 cupswater
• 1onion(quartered)
• 4whole cloves
• 2cardamom pods
• 1cinnamon stick
• 1 tspwhole black peppercorns
• 2bay leaves
• 2 clovesgarlic(smashed)
• 1 tbspginger(sliced)
• 1.5 tspfine sea salt
• 2 tbspghee
• 0.25 cupcilantro(chopped, for serving)
• 1lemon(cut into wedges)

Instructions

1. 1

   Build the broth

   Combine chicken, water, onion, cloves, cardamom, cinnamon, peppercorns, bay leaves, garlic and ginger in a large pot. Bring to a boil, then skim off any foam that rises.

2. 2

   Simmer slowly

   Reduce to a low simmer, cover partially, and cook 40-45 minutes, until the chicken is fully tender and the broth is fragrant and pale gold.

3. 3

   Strain and season

   Remove the chicken and set aside. Strain the broth through a fine sieve, discarding the whole spices, and season with salt.

4. 4

   Shred the chicken

   While the broth strains, pull the chicken meat off the bones and shred it into bite-sized pieces.

5. 5

   Finish and serve

   Return the shredded chicken to the strained broth and warm through. Finish each bowl with a drizzle of ghee, cilantro and a lemon wedge.

   Skimming the foam early is what keeps the broth clear instead of cloudy.

Variations

• •

  Add a handful of rice to the broth in the last 15 minutes for a heartier one-pot meal.

• •

  Use lamb or mutton bones instead of chicken for the more traditional version of yakhni.

• •

  Stir in a spoonful of yogurt at the end for a creamier, tangier broth.

Storage

Refrigerate broth and shredded chicken together in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop.

Frequently Asked Questions