Sometimes I’m just not in the mood to make everything from scratch, especially if I’m not feeling well, but I don’t like canned chicken noodle; the noodles are always way too soggy. This super easy recipe is a compromise. It uses canned chicken and broth, but if you have leftover cooked chicken and/or homemade broth on hand go ahead and use them.
4 cups chicken broth
2 cups canned chicken, drained and chopped
1 stalk celery, chopped
1 carrot, chopped
1 cup green cabbage, shredded
1 clove garlic, peeled
1/2 cup frozen peas
1/2 cup dry spaghetti, broken into pieces (or other small shaped pasta)
salt and pepper to taste
Set Global Sun Oven out to preheat.
Combine broth, chicken, celery, carrot, cabbage, and garlic in a large pot. Cover and cook in Sun Oven until vegetables are soft and broth is simmering, about 45 minutes. About 2o minutes before serving, stir in peas and spaghetti. If serving the soup after the sun goes down cook the pasta and peas on the stove.
Makes 4 servings.