Dinner
Slow-Cooker Mulligatawny Soup Is a Cold-Weather Classic
Tender chicken thighs simmer with carrots, celery, green apple, ginger, garlic, and curry powder in a fragrant broth until everything melts together. Brown rice cooks right in, soaking up the gentle spice and subtle sweetness for a creamy, comforting bowl.
- Total
- 5 hr 30 min
- Prep
- 30 min
- Cook
- 5 hr
- Serves
- 14
Nutrition per Serving
- Calories
- 325
- Protein
- 25g
- Carbs
- 31g
- Fat
- 12g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 316mg
Ingredients
- 2 lb 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 tbsp grated fresh ginger
- 4 clove garlic, sliced
- 2 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 4 cup low-sodium chicken broth
- 1 cup brown basmati or jasmine rice (see Tip)
- 1 (14 ounce) can "lite" coconut milk
- 1/4 cup chopped fresh cilantro, plus more, for serving
Instructions
- 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.
- Increase heat to High. Add rice. Cover and cook for 1 hour more.
- 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.