How could this be made in the stovetop? I do not own a slow cooker....

Hi Terry!

Converting this to a stovetop preparation would be really straightforward. At the end of step 2, I would bring the whole mixture to a boil, then reduce to a simmer and cook for 30 to 35 minutes until a piece of chicken has an internal temperature of 165 degrees.

Then for step 3, I'd add the coconut milk and bring back to a simmer. Let cook for an additional 15 minutes and you should be all set!

Hope this helps.

- Justin from the Hotline team

Easy to cook this soup in under an hour on the stove.
(I’ve cooked a signature version from Jean-Georges Vongerichten in a saucepan on the stove and it came out lovely. Other well regarded versions also use that method as does this Martha Stewart version in the headnote.)
I would follow the sequence (but not necessarily the timings) of the recipe designed for the slow cooker & test/taste for flavor and doneness as you go.