It is officially autumn and this means it is officially soup season. I kick started my soup season with chicken yakhni.

In Pakistan and India, yakhni refers to a broth made from beef, chicken, lamb, or mutton. It is often used as a base for dishes like pulao and various soups known as shorbas.

During chilly evenings nothing is more reassuring than a boiling hot bowl of yakhni garnished with lemon. Furthermore, nothing works better for recharging during the recuperation process from the flu and cold. Yakhni’s popularity stems from its health benefits. It is rich in collagen from animal bones and contains nutrients that are beneficial for gut health.

In spring of this year during my convalescence at my mother's house in Islamabad, my sister made a potfull of yakhni which was served every other day. I have made yakhni before but hers was outclass! This recipe is my sister’s and it’s quite straight forward. Just boil all the ingredients till chicken is tender. Strain and serve warm, if desired, with a piece of chicken, or lemon slice.