With cold and flu season in full swing there’s nothing more satisfying than a good bowl of chicken soup. You’ll need to use a rather large pot for this recipe and may need to remove the leveling tray to fit it in the cooking chamber. If so, remember to use a trivet or a rack to keep it off the floor of the oven and allow for airflow.

Sun Oven Chicken Pho

(adapted for the Sun Oven from Weight Watchers In One Pot Cookbook)


3 green onions, thinly sliced, white and green parts separated

2 (32-ounce cartons) chicken broth

3 (5-ounce) skinless, boneless, chicken breasts

2 slices crystallized ginger

2 cloves garlic, lightly crushed

1 1/2 teaspoons coriander seeds

1 whole star anise

1/2 teaspoon whole black peppercorns

salt to taste

4 ounces rice stick noodles

2 1/2 cups lightly packed baby spinach

1 1/2 cups cherry tomatoes, halved

1/2 cup bean sprouts

1/4 cup chopped fresh cilantro

2 tablespoons fresh mint leaves, torn

lime wedges


Set Sun Oven out to preheat.

In a large, lightweight, dark pot, combine the broth, chicken, white parts of the onions, ginger, garlic, coriander, star anise, peppercorns, and salt. Cover and transfer to the Sun Oven. Cook until the chicken is fully cooked, 2 to 3 hours.

Shortly before removing the pot from the Sun Oven, put the rice noodles in a large bowl and add enough hot water to cover. Cover the bowl with plastic wrap and soak noodles until softened, about 10 minutes. Drain the noodles in a colander, rinse under cold running water and drain again.

Transfer the pot to the stove over low heat to keep broth warm. Using a slotted spoon, transfer the chicken to a cutting board and shred. Strain the broth through a fine sieve into the same bowl used for the noodles; discard the solids. Add the chicken and the drained noodles to the broth.

Divide the spinach evenly among 6 soup bowls. Ladle the soup into the bowls. Top each serving with the tomatoes, green parts of the onions, bean sprouts, cilantro, and mint. Serve with lime wedges.

Makes 6 servings.

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