Ingredients
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Leftover Roast Chicken and Vegetable Soup
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roast Chicken
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2 Celery
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handful Parsley
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1 Bay Leaf
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1 medium Onion
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2 medium Carrots
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1 Tbsp Olive Oil
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2 cups (280 g) chopped roast Chicken
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15 oz (425 g) can crushed Tomatoes
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1 tsp dried Thyme
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1 Chicken broth
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Salt
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Black Pepper
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Edamame and Cheese Muffins
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2 large Egg
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⅔ cup (160 ml) Milk
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¼ cup (60 ml) Olive Oil
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2 cups (250 g) Cake Flour
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1 tsp Baking Powder
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1 tsp Salt
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2½ oz (70 g) Cheddar Cheese
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4 Tbsp frozen or fresh shelled Edamame
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Warm Apple Compote
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1 Lemon
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2 Apples
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¼ tsp Cinnamon
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3 Tbsp Honey
Directions
Hot soup is always comforting on a cold day. By using a thermal lunch jar, you can have piping-hot soup even without access to a microwave. The chicken and vegetable soup is paired here with savory muffins and warm stewed apples for a very satisfying meal. Everything is made in advance, and simply heated up in the morning.
Steps
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1
Done
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Put the roast chicken carcass and pan juices into a pot with the celery leaves, parsley, and bay leaf. Add enough water to cover. Bring to a gentle boil, then lower the heat and simmer gently for 20 minutes. |
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2
Done
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In the meantime, chop up the onion, celery stalks, and carrots, and sauté in the olive oil in a heavy-bottomed pot. |
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3
Done
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Strain the stock made from the chicken carcass through a colander into the pot with the sautéed vegetables. Add the canned tomatoes. Simmer for at least another 10–15 minutes, or longer for a deeper flavor. Add the chopped chicken meat and thyme; add a chicken stock cube for even more flavor. Season with salt (not too much if you are using the stock cube) and pepper. The parsley garnish can be packed separately and sprinkled on just before you eat the soup. |
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4
Done
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Edamame and Cheese MuffinsPreheat the oven to 350°F (180°C). |
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5
Done
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In a small bowl, beat the eggs with a whisk until foamy. Add the milk and olive oil and mix well. |
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6
Done
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Sift together the flour, baking powder, and salt, and add to the wet ingredients little by little until it is all incorporated. Add half the cheese and mix well. If the batter seems too thick, add a little more milk. |
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7
Done
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Pour the batter into nonstick or silicone-lined muffin cups. The muffin cups should each be half full of batter. Put a few edamame in each cup. Fresh edamame should be blanched first; frozen edamame can be put directly into the batter. Sprinkle the rest of the cheese on top. Bake for 20–25 minutes, until golden brown on top. |
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8
Done
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Warm Apple CompoteRemove just the yellow outer peel of the lemon with a sharp knife, leaving the white, bitter pith behind. Juice the lemon. |
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9
Done
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Peel and cut the apples into wedges. Put in a pan with just enough water to cover, and add the lemon juice and peel, cinnamon, and honey. Bring to a boil, then lower the heat and simmer gently for about twenty minutes until the apple wedges are soft and semi-translucent. Let cool in the poaching liquid. |
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10
Done
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This dish can be kept in the refrigerator for up to a week, with the apple wedges immersed in the poaching liquid. |
