Slow Cooker Mulligatawny Soup Is a Cold Weather Classic

Drescription

This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.

Ingredients

• 2 pounds boneless, skinless chicken thighs, trimmed
• 1 large yellow onion, coarsely chopped
• 4 carrots, chopped
• 4 stalks celery, chopped
• 2 green apples, chopped, plus more for serving
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, sliced
• 2 tablespoons curry powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 4 cups low-sodium chicken broth
• 3/4 cup brown basmati or jasmine rice (see tip)
• 1 (14 ounce) can "lite" coconut milk
• ¼ cup chopped fresh cilantro, plus more for serving

Directions

1. Combine chicken, onion, carrots, celery, apples, ginger, garlic, curry powder, salt and cayenne in a 5- to 6-quart slow cooker. Add broth. Cover and cook on Low for 4 hours.
2. Increase heat to High. Add rice. Cover and cook for 1 hour more.
3. Remove the chicken to a clean cutting board. Add coconut milk and cilantro to the soup. Shred the chicken into bite-size pieces with 2 forks and return to the soup. Serve topped with more cilantro and diced apple, if desired.