This soup is the only reason I have canned chicken in my pantry. It can’t hold a candle to soup made from scratch but it’s much better than any canned chicken soup on the market. And it’s a life-saver when the family cook is feeling a little under the weather.

Easy Sun Oven Chicken Soup


2 carrots, peeled and sliced

2 stalks celery, sliced

1 large clove garlic, peeled

1 can (9 1/2-ounces) canned chicken, drained and coarsely chopped

6 cups chicken broth

1 cup frozen peas, thawed

salt and pepper to taste

cooked rice or pasta (optional)

1/4 cup flat-leaf parsley, finely chopped (optional)


Set Sun Oven out to preheat. Combine the first 5 ingredients, carrots through chicken broth, in a large pot. Cover and cook in the Sun Oven until the vegetables are tender but not mushy, 45 minutes to 1 hour. Stir in the peas, replace the lid, and continue cooking for another few minutes. Fish out and discard garlic clove. Season to taste with salt and pepper. Ladle into bowls over rice or pasta. Sprinkle each serving with parsley.


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