Serves: 4
Total Calories: 202
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.
This Sun Oven Chicken Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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