- how is chicken broth made at home?
- how is it incorporated into a vegetable soup?
i kinda know that it has something to do with boiling a chicken..but how? 
someone enlighten me :halo:
Re: 2 Questions about cooking
Chicken Broth:
Take a big pot, add some chicken (for yakhni you should use more boney pieces), onion sliced, ginger garlic paste, salt to taste, coriander powder, 1 or 1/2cinnamon stick, few of those long thingies, couple of those big black cardamoms, coriander powder, and almost 5-8 cups of water or more depending on the quantity of chicken you have. Let it cook on medium heat. When it comes to boil reduce the heat and let it cook for at least 30 mins or till the chicken is tender and it tastes like yakhni/broth. When done, strain it.
I am assuming you want to make chicken vegetable soup. For that take the strained broth. Add vegetables (I like using vegetable mix, extra corn, bell pepper (cut in cubes), celery (finely chopped), onions (cut into cubes), and sometimes potato (chopped like for hash brown)). Bring it to boil and then on medium low heat simmer till potatoes are tender. Check for salt, if needed add more. Oh and take little broth out before bringing it to boil. Mix some corn starch/corn flour in that room temperature broth. Add it to the boiling soup pot, keep stirring while adding. Simmer for another 3-4 minutes. If you want, you can add chili sauce, soy sauce, and vinegar before adding corn flour. I do that and then I add more to my bowl if I feel the need.
I hope this is helpful! :)
Re: 2 Questions about cooking
i personally (for any cooking at all) cook the chicken/ meat in just water for like 3-5 mins. this greyish foam kinda thing comes to the surface, i throw it off and then add water from scratch and add everything else. i find the flavors to come out better that way..