Yakhni Soup (Afghan Chicken Broth Soup)

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a vegetarian option, while chicken thighs are more affordable than whole chicken.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a healthier alternative, while dried herbs are often cheaper.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat and add sweetness, while jalapeños are more economical.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavor notes of bay leaves.

Heat water in a large pot over medium heat until boiling.

Add chicken pieces and simmer until cooked through, about 20-25 minutes.

Remove chicken, let cool, and shred into bite-sized pieces.

In the same pot, add sliced onions, ginger, and garlic; sauté until onions are translucent, about 5 minutes.

Stir in green chilies, coriander seeds, cumin seeds, and black peppercorns; cook for 2-3 minutes until fragrant.

Return shredded chicken to the pot and add bay leaves and salt.

Add diced carrots, potatoes, and peas; simmer for 15-20 minutes until vegetables are tender.

Stir in fresh coriander and lemon juice just before serving.

Taste and adjust seasoning as needed.

Serve hot with naan or rice.

Cooking Techniques

Spice Level: