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. Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

325 calories; 11.6 g total fat; 4.6 g saturated fat; 104 mg cholesterol; 316 mg sodium. 574 mg potassium; 31.2 g carbohydrates; 4.6 g fiber; 7 g sugar; 25.3 g protein; 5306 IU vitamin a iu; 5 mg vitamin c; 23 mcg folate; 48 mg calcium; 2 mg iron; 35 mg magnesium;