We’ve been fighting off the sniffles around here for the past few days and what could be better than some solar cooked chicken soup? First thing this morning I got the stock going. Things were a little touch and go there for a while, with the sun going in and out behind the clouds, but the Sun Oven’s temperature never dropped below 200F and it was ready by noon. That left plenty of time, and sunshine, to make a nice pot of comforting soup for dinner.
Sun Oven Chicken Soup
4 cups Solar Chicken Stock made with 4 bone in, skinless chicken thighs
2 carrots, cut into rounds
1 celery stalk, sliced
1/2 cup frozen peas
1 clove garlic, peeled
Chopped, fresh parsley for serving.
Prepare the stock (click here for the recipe). Using a slotted spoon remove the chicken thighs from the stock before straining. Remove the meat from the bones and cut it into bite sized pieces. Combine the chicken meat, carrots, celery, and garlic in a pot. Cover and cook in the Sun Oven until the vegetables are soft, about 30 minutes. Stir in the peas and let simmer in the Sun Oven another 5 minutes. Ladle into bowls and garnish with parsley.
Makes 4 servings.