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