Cut chicken fillet into cubes, and cook them in 5 cups of water. When cooled, shred the chicken and keep aside. Reserve the liquid as well.

Meanwhile, splutter cumin and fennel seeds in hot oil in another pan. Add in the spices - ground coriander and ground cumin. Add shallots and fry for a while. Throw in chicken pieces, reserved liquid, corn flour, chicken stock cube, and curry leaves. Allow the soup to come to a boil, then simmer, covered, until it thickens. At this stage, you can check the seasoning, and add more salt if needed. Also add a generous amount of freshly ground black pepper depending on your taste.

Serve hot chicken soup with crusty bread.