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Clay Slow Cooked Wild Rice and Chicken Soup with Veggies

March 21, 2017

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:

  • 2-3lb 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 c uncooked wild rice (rinsed and drained)
  • 2 bay leaves
  • 1 t fresh thyme, chopped
  • 10 c broth
  • 1 c cream (if you want it creamy)
  • Real salt & ground black pepper, to taste
  • ¼ cup fresh parsley, chopped
Directions:
  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


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