Parenting: Kid friendly soups

Wednesday, February 22, 2012

When the mercury dips low, there's no better comfort food than homemade soup. It smells great bubbling in the kitchen, it tastes good, and it's so healthy!

Here are two tried and true recipes from Cooking Light Magazine. You can get even more yummy ideas that are quick and easy by going to their website.

I plan to try both of these this month and see what my 11-year-old thinks. He's a picky eater, but loves to cook so they might just pass the Jake test!

Kid Friendly Potato Soup
Recipe by: Ann Taylor Pittman
  • 4 baking potatoes (about 2 1/2 pounds)
  • 2/3 cup all-purpose flour (about 3 ounces)
  • 6 cups 2% reduced fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

    1. Preheat oven to 400°.
    2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
    3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
    4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

    Turkey Noodle Soup
    Recipe by: Lia Huber

  • 1 cup (1/4-inch-thick) slices carrot
  • 3/4 cup chopped onion
  • 4 garlic cloves, minced
  • 1 cup (1/4-inch-thick) slices celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups fat-free, less-sodium chicken broth
  • 2 cups (3 ounces) uncooked egg noodles
  • 1 tablespoon low-sodium soy sauce
  • 1 bay leaf
  • 2 cups shredded turkey (about 8 ounces)
  • Coarsely ground black pepper (optional)

    1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

    Enjoy warming up your child's belly and watching them smile!

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