I hope everyone had a great Thanksgiving.
Ours was good, I even managed to cook our turkey in the Sun Oven.
The days are so short and the weather is so unpredictable this time of year that I always make sure the indoor oven is available and then go with the flow.
This year we were a small gathering of just three so instead of a whole bird I prepared a couple of thighs. The morning was unexpectedly sunny so in the Sun Oven they went. And even though it got a bit cloudy later in the day they came out great. A whole bird probably would have had to finish roasting inside.
I know a lot of people use the turkey carcass to make broth or stock, and if you’re one of them go ahead and use it for this easy turkey soup.
Super Easy Sun Oven Turkey Soup
4 cups chicken broth
2 cups leftover cooked turkey, chopped
1 stalk celery, chopped
1 carrot, chopped
1 cup green cabbage, shredded
1 clove garlic, peeled
1/2 cup frozen peas
1 to 1 1/2 cups cooked pasta, fusilli, cavatappi, or shells*,
salt and pepper to taste
1/4 cup fresh flat leaf parsley, chopped
Set Sun Oven out to preheat.
Combine broth, turkey, celery, carrot, cabbage, and garlic in a large pot. Cover and cook in Sun Oven until vegetables are soft and broth is simmering, about 1 hour. Remove and discard the garlic clove. Keep the soup warm over medium heat and stir in the peas. Stir in the parsley just before serving. Spoon the pasta into serving bowls and ladle the soup over it. Season to taste with salt and pepper.
Makes 4 to 6servings.
The pasta can also be cooked in the soup if you prefer. I like to cook it separately so if there are any leftovers it doesn’t get soggy.