South Indian Chicken Soup ( Kozhi Rasam ) Chicken soup can be made in so many ways. I never stick on to any particular recipe. I prepare it in whatever way I feel like and is easy for me. Using almost the same spices used in the regular rasam like cumin seeds, red chillies, black/white peppercorns, mustard seeds add minus the tamarind essence and asafoetida plus an extra dash of spices specific for Chicken Soup. The spices are pounded with ginger, garlic,onions ,curry leaves and sautéed in a little oil before adding the boney chicken pieces which are then simmered in well salted water on low flame or cooked in a pressure cooker till the chicken flavour is well infused in the soup. All this makes the dish taste so authentic. The chicken should be mainly bones with a little meat on them as the flavour lies in the bones, which can be eaten while enjoying the rasam or you can drain out the chicken pieces from the rasam once it is cooked and separately fry with s