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

1. Add all of the ingredients except cream salt, pepper & parsley into the clay pot
2. Close, seal and cook on “soup” setting for 1-2 hours (if chicken is already cooked or in small pieces, 1 hour is plenty)
3. When finished cooking, stir in cream, then add real salt and pepper, and garnish with parsley