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.
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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.
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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
- 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
First step - Add all ingredients to a cooking pot with 12 cups of water and boil.
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.
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
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.
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.
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.
Other soup recipes you may like
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!
Easy Chicken Broth
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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)
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