Chicken corn soup is the highly recommended dish in winters. To prepare chicken corn soup we first need to make chicken stock (Yakhni).
INGREDIENTS FOR YAKHNI:
Chicken bones (neck and back preferred) 500 gms
- Onion (Pyaz) 1
- Carrot (gajar) 1
- Garlic (lehsan) ½ bulb
- Coriander (dhania) or any herb of your choice
- Black pepper (kali mirch) crushed 8-10
- Water 2.5 liter
- Salt to taste
METHOD:
- Wash chicken bones and vegetables thoroughly.
- In a large pot, add all ingredients and water.
- Bring it to boil and skim off any foam that appears.
- Let it simmer for 2-4 Hours on Low Flame
- Strain Stock through a Fine Sieve
- Save Chicken (If Any) For Later Use and discard the Solids.
- Soup stock is ready.
