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.