by Avis Licht – 
The slow cooker Wonderbag is a wonderful find. Originally invented by founder Sarah Collins in South Africa with the intention of conserving cooking energy in developing nations, this cordless, power-free, gas-free slow cooker might just change the way we slow-cook forever. For every Wonderbag purchased in the US, one is donated to a family in need in Africa. Families in developing countries who use Wonderbags save up to 30% of their income otherwise spent on fuel for wood stoves.
Here is an opportunity to reduce your energy use, help women and children in poor countries, cook healthy meals in very little time and a side benefit for me – no burnt pots!
This is my super simple recipe for chicken soup with fresh herbs. You can buy this amazing Wonderbag from my store. I hope you enjoy it as much as I do.
Here is the series of photos of the making of the soup. It’s actually cooking on the dining room table in the insulated bag!
Sage, rosemary, tarragon, thyme, marjoram and parsley are the fresh herbs I used. Plus onion and garlic. Plus a little salt.
Chop the fresh herbs and place in the pot with the broth.
Any kind of mushrooms can be used. In the slow cooker they don’t get too soft.
Saute onions and garlic in olive oil or coconut oil. The smell is divine and gives a better flavor to the soup than used raw.
- Add sliced carrots to the saute. rich in color and flavor
The chicken has been sauteed for about 5 minutes and then the broth added.
Bring soup to a boil then simmer 5 to 10 minutes. Put a close fitting lid on the pot and put into the bag.
Close it up tight and leave for 5 – 9 hours. Don’t open and peek or you will let the heat out.
Open the top and check the soup. It’s cooked and absolutely delicious. Slow cooking keeps the flavor.
A bottle of wine, some flowers, and fresh hot rolls, and you’ve got yourself a lovely dinner.
