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Soup and Muffin bento recipe

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Adjust Servings:
Leftover Roast Chicken and Vegetable Soup
roast Chicken carcass from the day before, plus any pan juices
2 Celery stalks, leaves reserved
handful Parsley for the stock, plus more parsley for garnish
1 Bay Leaf
1 medium Onion
2 medium Carrots
1 Tbsp Olive Oil
2 cups (280 g) chopped roast Chicken meat
15 oz (425 g) can crushed Tomatoes
1 tsp dried Thyme
1 Chicken broth cube, optional
Black Pepper , to taste
Edamame and Cheese Muffins
2 large Egg
⅔ cup (160 ml) Milk
¼ cup (60 ml) Olive Oil
2 cups (250 g) Cake Flour or all-purpose flour
1 tsp Baking Powder
1 tsp Salt
2½ oz (70 g) Cheddar Cheese , shredded
4 Tbsp frozen or fresh shelled Edamame beans
Warm Apple Compote
1 Lemon
2 Apples
¼ tsp Cinnamon
3 Tbsp Honey

Soup and Muffin bento recipe

  • Serves 1
  • Medium


  • Leftover Roast Chicken and Vegetable Soup

  • Edamame and Cheese Muffins

  • Warm Apple Compote



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.



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.


In the meantime, chop up the onion, celery stalks, and carrots, and sauté in the olive oil in a heavy-bottomed pot.


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.


Edamame and Cheese Muffins

Preheat the oven to 350°F (180°C).


In a small bowl, beat the eggs with a whisk until foamy. Add the milk and olive oil and mix well.


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.


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.


Warm Apple Compote

Remove just the yellow outer peel of the lemon with a sharp knife, leaving the white, bitter pith behind. Juice the lemon.


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.


This dish can be kept in the refrigerator for up to a week, with the apple wedges immersed in the poaching liquid.


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