Clay Slow Cooked Wild Rice and Chicken Soup with Veggies
This is a great recipe for any cold night that you may encounter. Check this out: I'm looking into the fridge and I see that I’ve got some leftover chicken. In the cupboard: a box of wild rice. Perfect! I’ll just add broth and a few veggies and I have my next nutrient-dense, warm, soothing, delicious soup cooked in clay!
Ingredients:
2-3 lb boneless chicken (I like a variety—if you have chicken meat left over from a roast, that is perfect as well)
3-4 carrots, peeled and chopped (if you get the kinds with the greens attached, I like to chop those up and use them too—they’re yummy!)
2-3 stalks of celery, chopped
1 red onion, diced
8 oz crimini mushrooms, sliced
2 cloves of garlic, minced
1 cup uncooked wild rice (rinsed and drained)
2 bay leaves
1 teaspoon fresh thyme, chopped
4-8 cups broth to fill up the pot about 1-2 inches above the ingredients or to the top
1 cup cream (if you want it creamy)
Real salt & ground black pepper, to taste
¼ cup fresh parsley, chopped
Directions:
Add all of the ingredients except cream salt, pepper & parsley into the clay pot
Close, seal and cook on “soup” setting for 1-2 hours (if chicken is already cooked or in small pieces, 1 hour is plenty)
When finished cooking, stir in cream, then add real salt and pepper, and garnish with parsley
