Tiny Cooking – Stewpack Chicken SoupTweet
Last Christmas I was given an electric lunchbox by my mother in the hope that I might eat something vaguely nutritious. Within a matter of weeks we found ourselves in the third UK lockdown and me either eating whatever was in the house, or Mr Geek waving various meals under my nose while I worked.
With autumn approaching, and both me & the small bean in the office the lunchbox has made an appearance again – and not just as a rice cooker.
For those interested, these are being made in a Janolia Electric lunchbox. It’s a really basic model as I wasn’t wholly sure that it wasn’t going to just be a fad and end up in a cupboard. We’re nearly a year in and it’s not in the cupboard, so a win in my books.
So, as someone who struggles to prep food, eat anything exciting, or take the slightest interest in being organised outside of work, there are several rules that all meals in the electric lunchbox must follow:
- Must have carbs
- No spice
- No pepper / paprika
- No smushy textures
- Prep must be under 5 minutes
So, that’s easy right? You’d think. However, the minute you remove the spice & pepper (thanks MCAS) options get thinner than a certain ex president’s hair.
So, this is where recipe one began…
Stewpack Chicken Soup
Makes 4 lunches
- 1 fresh stew pack
- OR 2 carrots, 1 swede, 1 onion, 2 parsnips
- 4 medium potatoes
- Pack of ready cooked chicken
- 4 Stock ‘pots’ (or cubes)
Peel & chop the root vegetables into cubes of around 2cm or slices of around 1cm thick.
Dice the onion finely (you may want to keep this separate to stop the flavour going into the other veg, or just store it together).
Chop the potato into slightly larger slices as this will cook quicker than the root veg.
Divide the veg into 4 equal portions with three in tubs or food bags and the fourth in the larger metal bowl of your lunchbox. Freeze the portions that you’re not using immediately.
For the lunch you want to cook today, tear up some cooked chicken and add a stock pot/cube. Cover with the smaller metal bowl & take your lunchbox to work (or home, or wherever you happen to be going that has a mains plug).
An hour before eating, add enough water to the large metal bown to just cover the veg. Add 2 cups* of water to the bottom of the lunchbox & set it to steam for an hour.
After an hour, your soupy stew is ready to eat and your office will smell lovely. As always, be careful lifting the lid and smaller bowl as this is effectively a steam cooker and you don’t want to scald yourself.
*these are the small plastic cups that came with your lunchbox, not a drinking cup!
It’s always worth being mindful of how much things are costing, and even with the pre-cooked chicken to save me energy on prep this is a pretty decent cost for something healthy & filling.
|Knorr Stock Pots||£1.80|
|Ready Cooked Chicken||£2.50|
|Total per meal:||£1.54|
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