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Think Outside the Lunchbox! 3 Kid-Friendly School Soups

Think Outside the Lunchbox! 3 Kid-Friendly School Soups

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Updated on May 21, 2014

School is back in session, and that means that soon the days will be getting shorter and colder. Want to send your child to school with a warm and comforting lunch? Although sandwiches and snacks are the traditional lunchbox fare, soups make for a healthy option that can be just the ticket on a cool school day. Here are three kid-friendly lunchbox recipes - just throw them in a thermos, and you're on your way!

Creamy Potato Soup Makes 6 servings

Ingredients:

  • 3 tbsp. butter
  • 1 onion, diced
  • 4 large potatoes, cubed
  • 3 tbsp. parsley, chopped
  • 3 stalks celery and leaves, chopped
  • 2 large carrots, chopped or grated
  • 2 tsp. salt
  • 1/4 tsp. paprika
  • 1 1/2 cups boiling water
  • white sauce

Directions:

Saute onion in butter until tender. Add remaining ingredients except white sauce and cook until vegetables are tender.

Add white sauce and stir until blended.

White Sauce:

  • 4 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4 cups milk

Melt butter. Stir in flour and seasonings. When smooth, add milk and stir constantly until thickened.

Hamburger Vegetable Soup Makes 4-6 servings

Ingredients:

  • 2 tbsp. butter or margarine
  • 1 onion, chopped
  • 1 lb. hamburger
  • 1 1/2 tsp. salt
  • 1 cup carrots, diced
  • 1/2 cup celery, chopped
  • 1 cup potatoes, diced
  • 2 cups tomato juice
  • 2 cups milk
  • 1/4 cup flour

Directions:

  1. Brown meat and onion in butter. Add remaining ingredients except milk and flour and cook until vegetables are tender.
  2. Combine milk and flour and stir until smooth. Add to soup and cook until thickened.

Chicken Corn Soup Makes 8-10 servings

Chicken and corn have unusually compatible flavors. This soup is a newer twist on a traditional pot pie. With the addition of noodles it has a close resemblance to, yet is a welcome variation on, the old favorite.

Ingredients:

  • 3 -4 lbs. stewing chicken
  • salt to taste
  • water
  • 2 quarts corn, fresh, frozen or canned
  • noodles (optional)
  • 3 - 4 hard-boiled eggs, diced (optional)
  • dash of pepper

Directions:

  1. In large kettle, cover chicken pieces with water. Salt to taste. Cook until tender, then cut meat off bones and dice into bite-sized pieces.
  2. Return chicken to broth. Add corn and bring to a boil. Stir in noodles or hard-boiled eggs and cook until cooked through. Add pepper and serve.  
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