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
- ¼ tsp. paprika
- 1 ½ 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
- ¼ 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 ½ tsp. salt
- 1 cup carrots, diced
- ½ cup celery, chopped
- 1 cup potatoes, diced
- 2 cups tomato juice
- 2 cups milk
- ¼ cup flour
Directions:
- Brown meat and onion in butter. Add remaining ingredients except milk and flour and cook until vegetables are tender.
- 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:
- 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.
- 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.
