Name: Yakhni (Chicken Soup With Cilantro and Green Chiles)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Pakistani
Ingredients: 1 whole chicken (bones and meat); 8–10 black peppercorns; 4–5 cloves; 2 cinnamon sticks; 1 large onion, blackened over open flame or in a dry skillet; 2-inch piece of ginger; 2–3 green chiles, chopped; Juice of 1 lemon; Fresh cilantro, chopped; Salt, to taste; Optional: cooked white rice

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I make this warming Pakistani-style chicken soup with a delicately spiced yakhni broth, enriched by the smokiness of a blackened onion, whole spices like peppercorns, cloves, and cinnamon, and the bright zing of lemon, green chiles, and cilantro.

Yakhni (Chicken Soup With Cilantro and Green Chiles)

Why I’ll Love This Recipe

I love how the whole spices and slow simmer draw out incredible depth from the chicken bones, creating a nourishing, gelatin-rich broth. The smoky onion and ginger give it a deep warmth, while fresh lemon, chiles, and cilantro add a lively brightness that lifts every spoonful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (bones and meat)
Whole spices: black peppercorns, cloves, cinnamon sticks
Onion (blackened for smokiness)
Piece of ginger
Green chiles
Lemon juice
Fresh cilantro
Optional: white rice

Directions

I start by slowly simmering a whole chicken—bones and all—with black peppercorns, cloves, cinnamon sticks, a piece of ginger, and a blackened onion. I let it cook gently for about two hours until the broth is rich and full-bodied. I remove the chicken, shred the meat, and strain the broth. When serving, I add lemon juice, chopped green chiles, freshly ground black pepper, and plenty of cilantro. For a heartier version, I stir in cooked white rice.

Servings and timing

This recipe takes about 2 hours and 15 minutes in total, with 15 minutes of prep and 2 hours of cook time. It serves roughly 6 people, making it perfect for family meals or for storing extra portions.

Variations

I sometimes:

Use just chicken thighs or drumsticks if I don’t have a whole chicken, though the bones give better flavor.
Add extra whole spices like cardamom, bay leaf, or coriander seeds for a more aromatic broth.
Simmer for 4–6 hours for an even richer result.
Make it in a pressure cooker to cut the cooking time.

storage/reheating

Once cooled, I store yakhni in the fridge for up to 4–5 days. For longer storage, I freeze portions in jars or freezer-safe containers. To reheat, I warm it gently on the stove until piping hot. If it turns gelatinous in the fridge, I know that’s a good sign—it melts back into liquid as soon as it’s heated.

FAQs

How long does this yakhni typically take to cook?

I simmer it for at least 2 hours, but cooking it longer deepens the flavor.

Can I use boneless chicken instead of the whole chicken with bones?

Yes, though I find that bone-in chicken gives a more flavorful broth.

How long can I store yakhni in the fridge or freezer?

I keep it in the fridge for up to 5 days and in the freezer for up to 3 months.

What if my yakhni becomes gelatinous after refrigeration—can I still use it?

Absolutely. That’s just the natural collagen setting. It melts right back into a smooth broth when heated.

Can I customize the spice level?

Yes, I adjust the number of green chiles or the amount of black pepper to match my preferred heat level.

Conclusion

I love how this chicken yakhni delivers both deep, comforting flavor and fresh brightness in one bowl. It’s simple enough for a weekday meal but special enough to serve guests. Whether I keep it plain with lemon and cilantro or turn it into a fuller meal with rice, it’s always a satisfying and nourishing dish.