Chicken yakhni soup
A clear, peppery chicken soup simmered slowly from a hard chicken with whole spices. The family remedy for colds, and the start of many iftars.
- Serves4
- Prep10 min
- Cook2 hr
- HeatMild
Hard chicken, an older bird, has firm meat and far more flavour than a young chicken, which is exactly what you want in a soup. It needs long, gentle simmering. Serve it as a soup, or use it as stock for pulao.
Ingredients
Ask at the counter for1 hard chicken, skinned and cut into pieces
Cut: Hard chicken
Method
Put the chicken in a large pot with the cold water and bring it slowly to the boil. Skim off the foam.
Add the onion, ginger, garlic, all the whole spices and the salt. Cover and simmer very gently for 1½ to 2 hours, until the meat is falling off the bone.
Strain the soup. Pull the meat off the bones, shred it and return it to the broth.
Taste for salt and pepper. Serve in mugs or bowls with a squeeze of lemon and fresh coriander.
Tips
- A young chicken works too, but needs only 45 minutes to 1 hour and gives a lighter soup.
- Add a handful of vermicelli or chopped vegetables for the last 10 minutes.
Good to know
- Make ahead and freezing
- Freezes well. Freeze some as stock for pulao.
- Heat
- Mild. Add green chillies at the table if you like it hotter.