Creamy Chicken Noodle Soup Cooked in a Clay Pot

During the times of the year when thenasty cold and flu virus that is rapidly making its rounds in the schools, workplaces and homes across the country, it's not exactly the best time. So while it’s still chilly outside and there is still sickness in the house, we are still in need of chicken noodle soup.

This variation is creamy and rich, and takes advantage of the healing, nourishing benefits of bone broth. If you need to make some of that first, check this out. Chicken noodle soup is comforting and healing, not only when we’re sick, but when we just want to be warm and cozy, staying in all day by the fire and getting some much needed rest over the weekend.

With VitaClay, making this cold-weather staple couldn’t be any easier. So make up a big batch of creamy chicken noodle soup and make comfort food healthy this weekend!

Ingredients:

• 6 c broth
• 2 c cream of mushroom soup
• 2 cups cooked chicken, chopped
• Variety of fresh chopped veggies (cabbage, carrots, onions, mushrooms, corn, peas, green beans…)
• 1 t of your favorite no-salt spice mix
• ½ t black pepper
• ½ t garlic powder (and several cloves of minced garlic if you have it—super healing!)
• 1.5 c cups dried egg noodles
• Real salt, to taste

Directions:

1. Add the broth and cream of mushroom soup into the VitaClay cooker, set to “soup” for 2 hours, and stir to mix.
2. Stir in chicken, vegetables, and seasoning.
3. Cover and seal.
4. When the cooking cycle is finished, add in the noodles and cook for another 20-30 minutes.
5. Serve! Make a bunch so you can have leftovers all week! Keep it warm in the clay pot all day long.