Chicken Mulligatawny Soup is a popular soup that originated in Indian cuisine and has since become a favorite in many parts of the world. The name “Mulligatawny” actually comes from the Tamil language and means “pepper water.”

Another big draw of sheet pan recipes is that they are easy to customize. There are many different vegetables you can roast beside the chicken.

Chicken Mulligatawny is a hearty and flavorful soup made with spices, vegetables, and chicken. The soup typically includes ingredients like curry powder, garlic, and coconut milk, which gives it a unique taste and aroma.


–tbsp oil – onion chopped – carrot chopped – celery chopped – cloves garlic minced – salt – black pepper – boneless skinless chicken breast – dried oregano – turmeric powder – curry powder – garam masala – all-purpose flour – chicken broth – basmati rice – unsweetened coconut milk – apples peeled, cored and chopped – fresh parsley chopped

1. In a large pot heat oil and add onion, vegetables and garlic to the pot. Season with salt and pepper, stir and cook until softened. 2. Add the chicken breast and season with salt and pepper. Stir and cook for about 5 – 7 minutes until the chicken is no longer pink.

Add oregano, turmeric, curry powder and garam masala and stir. Dust flower over everything and stir again.

Add chicken broth, rice and coconut milk and lower the heat to a medium low-heat and let the soup simmer for about 10 minutes or until the rice is cooked.

Pull out the chicken breast and place it on a plate or a cutting board. Then with two forks shred the chicken by pulling it apart. Add the chicken back with the apples to the pot and cook for 2-3 more minutes.

Garnish with fresh chopped parsley and serve.