Sun Oven Chicken Soup Recipes

SUN OVEN CURRIED CHICKEN AND SWEET POTATO SOUP

Steps:

• Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat. Blend the broth, coconut milk, and curry powder in a large pot. Add the chicken and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Transfer the chicken to a cutting board. When cool enough to handle, shred the meat. (If not serving immediately refrigerate the soup and the chicken in separate containers until ready to serve, up to one day in advance. Gently reheat the soup over medium-low heat before continuing.) Using an immersion blender partially puree the potatoes in the soup. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, shredded chicken, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.

SUN OVEN CURRIED CHICKEN AND SWEET POTATO SOUP

Steps:

• Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat. Blend the broth, coconut milk, and curry powder in a large pot. Add the chicken and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Transfer the chicken to a cutting board. When cool enough to handle, shred the meat. (If not serving immediately refrigerate the soup and the chicken in separate containers until ready to serve, up to one day in advance. Gently reheat the soup over medium-low heat before continuing.) Using an immersion blender partially puree the potatoes in the soup. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, shredded chicken, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.

SUN OVEN CHICKEN SOUP

Steps:

• Prepare the stock. 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.