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A pin for a homemade chicken broth recipe.
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A pin for a homemade chicken broth recipe.
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Untold Recipes by Nosheen » Recipes » Pakistani Recipes

Homemade Chicken Broth (Yakhni)

Modified: Mar 2, 2025 · Published: Jan 13, 2021 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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A pin for a homemade chicken broth recipe.

This recipe for Homemade Chicken Broth (Yakhni) is perfect to have on hand as winter sets in. Use it as a base for seasonal soups and stews, or enjoy a cup as the ideal antidote for seasonal coughs and colds.

Homemade chicken broth in a large blue pot.

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This homemade broth is so versatile I use it for everything, from my tandoori turkey, to sweet potato and black bean chili and even my easy stuffing recipe.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other soup recipes you may like
  • Easy Chicken Broth

Why you'll love this recipe

  • Easy to make - Homemade chicken broth is so easy to cook that you'll wonder why you never made it before. A few easy ingredients, one pot, and a long slow simmer are all this recipe requires.
  • Great way to use up leftovers - I love to use leftover chicken pieces and vegetable scraps lying around in my fridge for this recipe.
  • Freezer friendly - Yakhni is a great make-ahead recipe that can be frozen for months and used as a recipe base for anything from roast chicken to a quick turkey gravy.

Ingredient notes

Ingredients to cook a homemade chicken broth recipe are lying on a kitchen counter.
  • Chicken - I usually buy a whole chicken for my cooking and separate pieces like the wings and ribs that don't taste good in a curry. These make a perfect broth. If you prefer, you can source any cut of bone-in, skin-on chicken to cook this recipe.
  • Onions - Use any onions you have on hand. I mostly have yellow onions, but red or even green onions lying around can go into the broth.
  • Carrots - I use two large peeled carrots for this recipe.
  • Celery - Chop two celery stalks into 3-4 large pieces and add to the broth.
  • Garlic - I love garlic, and add about ten peeled cloves to the yakhni.
  • Salt - I add some salt to the broth, but it is not essential.
  • Peppercorn - I prefer to keep it simple and add just a handful of peppercorns to the broth as an aromatic.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Substitutions & variations

  • Save the chicken from the broth - Once the soup is strained, shred it and use it in other recipes, like Pakistani bakery-style chicken patties.
  • Use different vegetables - Anything you have in your fridge, from spinach to green beans and even cabbage, can be added to the soup.
  • Add different spices and herbs - Layer the broth with your favorite spices and herbs, like bay leaf, ginger, cloves, and sage, to name a few.

Step-by-step instructions

Pakistani chicken yakhni is being cooked with vegetables and spices.

First step - Add all ingredients to a cooking pot with 12 cups of water and boil.

A homemade yakhni is starting to simmer and froth is collecting on the surface.

Second step - Some foam will collect on the surface as the soup bubbles. Remove this with a slotted spoon and discard. Once the soup is clear, reduce the heat to a simmer and cook for 4 hours.

Chicken broth is cooked and ready to be strained and stored.

Third step - After cooking, strain the soup using a fine mesh sieve and set aside the chicken and vegetables. Strain a second time to ensure you have clear golden-colored liquid.

Expert Tips

  • Simmer for an extended period - The longer the soup cooks, the more flavorful it will be. A minimum of 4 hours is necessary.
  • Strain well - For a clear liquid broth, strain it well and use a fine mesh sieve. Strain at least twice to remove any floating particles.
  • Remove the fat - Chill the soup in the fridge overnight to allow the fat to rise to the top and solidify. Scrape it off before using the broth.

Recipe FAQS

Are chicken broth and stock the same?

Chicken stock is prepared with just the bones of the chicken and is often more gelatinous as a result. On the other hand, broth is prepared with meat and bones, vegetables, aromatic spices, and herbs.

Does homemade chicken broth have protein and collagen?

There is some protein and collagen in homemade chicken broth, but usually not as much as in chicken stock. Bone broth made with red meat has the most collagen and protein.

How do I store the chicken broth?

I like to store my homemade chicken broth in an airtight container for up to 5 days in the fridge or freeze it for up to 6 months.

Homemade chicken broth cooked with bone-in chicken and vegetables.

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    Chicken Corn Soup Recipe (Pakistani)
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    Mulligatawny Soup Recipe (Pakistani)
  • A light grey bowl filled with hot and sour soup in a light orange color with egg ribbons and vegetables floating in it, resting on a blue napkin with condiments in bowls nearby.
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For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

freshly cooked chicken broth is in a pot with a ladle.

Easy Chicken Broth

Nosheen Babar
Homemade Chicken Broth, known as yakhni in Pakistan, is packed with flavor and easy to make at home with chicken, vegetables, and seasoning.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Soup
Cuisine American, British, Indian, Pakistani
Servings 8 Cups
Calories 229 kcal

Ingredients
  

  • 2 lbs bone-in chicken (see notes)
  • 2 celery sticks
  • 2 carrots
  • 1 onion
  • 10 garlic cloves
  • 1 teaspoon salt
  • 10 peppercorns
  • 12 cups water

Instructions
 

  • Add all of the ingredients in a large stock pot and bring to a boil.
  • Once the mixture reaches a rolling boil, remove the foam from the top using a slotted spoon.
  • Reduce the heat and simmer for 4 hours.
  • Turn the stove off and strain the broth using a large sieve (see notes)

Notes

Chicken—I usually buy a whole chicken to cook my curries and save pieces like the wings and ribs to make broth. If you're purchasing fresh chicken from the store, ensure it has bones, as the bones flavor the broth.
Sieve - I use a large fine mesh sieve and strain the broth twice to insure it's clear and has no floating particles.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 4gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 395mgPotassium: 286mgFiber: 1gSugar: 1gVitamin A: 2629IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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A pin for a homemade chicken broth recipe.
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Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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