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 High for 2 hours or Low for 4 hours.Advertisement
If using the Low setting, turn 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.
Tip: While nutty and aromatic basmati rice--with its Indian origin--might be more traditional in this soup, delicate and floral jasmine rice works too.
To make ahead: Chop onion, carrots and celery and combine with grated ginger, sliced garlic, spices and salt. Refrigerate for up to 1 day.
Equipment: 5- to 6-quart slow cooker
3 lean protein, 1 fat, 1 starch, 1 vegetable, 1/2 fruit