Think ‘Spicy’? Think ‘South Indian Country chicken soup’!!!

We love Soups, any type, anytime and anywhere. But this season calls for an exotic soup which is really spicy and can really put your nerves in fire. Do you know, the word ‘Spicy’ is just a synonym of ‘South indian food’? After tasting this, you’ll say ‘Yeahhhh!! you are right. Come on, lets make a real spicy soup, the Country chicken soup.

This soup is not just an appetizer. It comforts and heals the common cold. See. what did I say? perfect for this rainy season right? Actually there’s no cure for the common cold. But if you’re sick, chicken soup may help you feel better. Researchers say that chicken soup acts as an anti-inflammatory and temporarily speeds up the movement of mucus through the nose. This relieves congestion and limits the amount of time viruses are in contact with the lining of your nose. (Oops! When did I start talking like a Medic)

Why I bring in this point is, Whenever my son gets cold, my husband buys some Country chicken and say, “Maa, why don’t you make Soup today? our Junior will feel better” (Who ‘feels better’ more, the Junior or Senior? Well, that’s an entirely different story). So, if anyone really needs a reason to indulge in this spicy delicacy, we do have one.

I use Mortar-pestle to hand grind the masala for soups and rasams. I feel this way it retains the flavors of the whole spices well and it gives you a traditional taste to the dish. But in this soup, I also add powders of those spices to get it more spicy. You can avoid it if you want it less spicy.

Here we go,

Country chicken soup 2

Prep time : 10 mins

Cooking time : 20 mins

Serves : 4


Country chicken – 1/4 kg ( with bones, for a better taste)

Shallots (small onion) – 10 nos (Or you can use onion, if you don’t get shallots. In that case, take one onion and slice it)

Tomato – 1

Ginger garlic paste – 1 teaspoon

Cumin seeds – 1 teaspoon

Whole black peppercorns – 1/2 teaspoon

Turmeric, chilli, coriander powder – 1/2 teaspoon each

cumin, pepper powder – 1/4 teaspoon each

Curry leaves

Coriander leaves

Salt to taste


  1. Take a Mortar-Pestle set (Bronze, wooden, marble or Ceramic). Mine is a marble one, shown below.                            Mortal pestle
  2. Put cumin seeds and whole peppercorns in it and grind it coarsely.
  3. Add tomato pieces, curry leaves and coriander leaves and grind together. Again coarsely, as shown below. This way, you get a better traditional flavor.                                                                                                                                       Rasam soup masala
  4. Oh, you do not have a mortar pestle set. No problem, Don’t worry. The regular mixer grinder can also do the trick. Just follow the below steps.
    • First, put cumin and pepper seeds alone and run it in speed 1 for 10 secs.
    • Now, add tomato pieces, curry coriander leaves and run it in pulse mode (in anti clockwise direction) for a second. Yes, just a second. Trust me, by this method you can get almost the same consistency and flavor like the hand ground one. (Even I do this when I feel little lazy to use the mortar pestle.)
  5. Clean the chicken pieces. Add shallots, Ginger garlic paste and the ground spices. Add all the powders and salt. Add plenty of water.
  6. Cook it in medium flame for 20 mins. Instead you can pressure cook it for 3 to 4 whistles.
  7. Garnish with coriander leaves and serve hot.


  • I would rate this soup ‘Very spicy’ as it should be. If you like it little milder, just avoid adding the powders (chilli, coriander, cumin and pepper). The ground spices gives you a mild flavor making the soup less spicy.
  • Did you notice? I did not use any garam masala powder or whole spices. I like it this way. I feel the garam masala flavor doesn’t go well with soups. If you want that flavor, you can add 1/2 teaspoon of garam masala.
  • You can also try this soup with regular chicken or mutton.

6 thoughts on “Think ‘Spicy’? Think ‘South Indian Country chicken soup’!!!

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