Slow Cooker Mulligatawny Soup

• 2 boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium celery rib, diced
• 1 small red bell pepper, diced
• 2 garlic cloves, minced
• 4 tsp mild or medium curry powder
• 1 large green apple, skin on,, diced
• 2 tsp finely grated lime zest
• 2 T. fresh lime juice
• 1 T. honey
• 1 bay leaf
• 4 c. chicken stock
• 2 T. cornstarch, dissolved in 1/2 c. water
• 1 c. cooked white or brown rice
• 1/4 c. chopped fresh cilantro or parsley
• 1 (14 oz) can coconut milk
• salt to taste

1. Combine the first 14 ingredients in the slow cooker. Cover and cook on the low setting for 4 hours. Stir in rice, cilantro or parsley, and coconut milk. Cover and cook a further 10 minutes. Season the soup with salt and serve.

chicken breasts, onion, carrot, celery, red bell pepper, garlic, curry powder, green apple, lime zest, lime juice, honey, bay leaf, chicken stock, cornstarch, brown rice, fresh cilantro, coconut milk, salt

Taken from www.epicurious.com/recipes/member/views/slow-cooker-mulligatawny-soup-50054463 (may not work)