Today we are going to tell you about the 5 most popular family-friendly soup recipes. We can all use a big success in the kitchen now and then, particularly when preparing meals that our entire family will enjoy rapidly. With that in mind, we have taken the liberty of rounding up our top 5 kid-friendly soup recipes that will have everybody leaving the dinner table happy, healthy, and full-bellied.
What more could you ask for? Soup is for everybody! Slurpable and simmering soups with some bread to dip are the ultimate child-friendly dishes!
1. Quick Chicken Noodle Soup
This comforting and quick Chicken Noodle Soup utilizes our favorite rotisserie chicken hack. It tastes like love in a bowl, making it one of our favorite, simple, family-friendly meals.
What is so great about creating chicken noodle soup from scratch when you can just open a can and call it dinner? Apart from the fact that your family will love the way it tastes (who does not love chicken noodle soup?), you can feel good that you are feeding them a home-cooked meal full of the great stuff (and no weird chemicals or additives ).
Chicken broth, veggies, some dried herbaceous plants, a store-bought rotisserie chicken, and a few egg noodles are all it needs to feed your family a meal filled with taste, love, and nourishment. Yeah, you have this!
What is in Homemade Chicken Noodle Soup?
Healthy and simple, chicken soup is a delicious and healthy way to find decent food to the bellies of your nearest and dearest! Naturally, we would all love to have homemade chicken stock and freshly cooked chicken on hand, but occasionally boxed stock and a store-bought rotisserie chicken is the best we could do, and you know what?
That’s okay! Nobody will be the wiser, and your sanity will be spared. Here are all the ingredients you will need to make chicken noodle soup:
Video by: Preppy Kitchen
- 1 tablespoon olive oil or butter
- 1 Small yellow onion, chopped nearly 3/4 cups
- Two Ribs of celery, 1/2-inch chopped.
- 1 tsp Sea salt
- 1-2 Large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
- 2 Bay leaves
- 4 cloves minced garlic
- 8 cups Chicken stock
- 2-3 cups cooked shredded chicken (from rotisserie)
- 6 oz Egg noodles or some other pasta noodles
- 1 tablespoon Minced, flat-leaf parsley
- 1/4 tsp black pepper to taste
- Heat the olive oil or butter in a large pot set over medium heat. Add the onion, carrots, and celery and cook until the onions are translucent about 5 minutes.
- Put in garlic and cook for 1 minute more.
- Add the bay leaves, chicken stock. Bring to a boil over high heat.
- Lower heat to medium and cook until the veggies are tender, about 15 minutes.
- Add the chicken, egg noodles, parsley, pepper, and salt. Keep a low boil until the noodles are soft and the chicken is heated through.
Homemade noodles in this soup flavor amazing, but if you do not have time to purchase new egg noodles (normally there are fresh pasta options from the refrigerated section) in the grocery store. Whether this dinner is last minute, use dried egg noodles, or also dried macaroni/spaghetti noodles work nicely!
2. Chicken Tortilla Soup
My children love grinding chips and piling on all of the cheese atop this Smoky Tortilla Soup, while you can also take some fresh green cilantro and cubed avocado. This is one of our very best kid-friendly meals.
What’s Tortilla Soup, Anyhow?
Spiced but not always spicy, tortilla soup is an easy, flavorful Mexican chicken soup usually flavored with tomatoes, onions, garlic, and chilies. While our version might not be the most genuine tortilla soup recipe, we know for sure it is the most weeknight-friendly. Our recipe combines important to taste and minimal effort thanks to all these Three superstar ingredients which deserve a place in your grocery list each time:
- A can of fire-roasted tomatoes. The keyword here is “roasted”! It adds lots of depth to our soup base.
- A can of enchilada sauce. This overlooked pantry staple adds more of the rich smoky, toasty taste –plenty of sophistication, zero effort.
- A store-bought rotisserie chicken. A huge time-saver that lends still another layer of fire-and-smoke taste to the tortilla soup.
How To Make Tortilla Soup?
This may not be the most authentic variant of tortillas soup, but we adore simple. A couple of minutes of homework and a fast simmer on the stove is what this forgiving meal needs. Enlisting some help–the task of pulling the chicken apart is excellent for tiny hands–turns prep time into quality time.
- Take out all the meat from the chicken (and do not forget to save the bones for stock!)
- Chop the garlic, onion, and zucchini.
- Toss everything into a large pot along together with the spices, chilies, and canned tomatoes.
- Put your feet up and bite on tortilla chips while the soup simmers. (optional, but recommended).
Super satisfying, healthy, quick, and cheap –what more can we ask for in a weeknight dinner? If you’re searching for a vegetarian tortillas soup, then go ahead and skip the chicken. The taste will be just as yummy.
Video by: Tasty
- 1 (10 ounces) can – of mild or medium red enchilada sauce
- 1 (14.5 ounces) can – Creamed or regular corn
- 1 (15 ounces) can – fire-roasted tomatoes, diced
- 1 (4 ounces ) can – Green chilies
- 1 Rotisserie chicken
- 1 Small onion, chopped
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 1 Zucchini, chopped
- 1/4 tsp Freshly ground black pepper
- 3 Bay leaves
- 4 cloves garlic, minced
- 4 cups – Chicken broth
- Fresh cilantro, 4 tablespoons rough chop
- Avocado, chopped
- Cheese, shredded
- Corn chips, crushed
- Fresh lime juice
- Sour cream
- While rotisserie chicken is warm, decide on all meat of the bones. Put chicken meat in a large soup kettle. Discard bones, or save if you prefer to make homemade stock. Put all ingredients from broiled tomatoes to bay leaves at the same pot as the chicken. Turn heat to high.
- As soon as soup starts to boil, then turn to medium-low heat and proceed to cook till onions as translucent and zucchini are tender. About thirty minutes.
- Serve soup with chopped cilantro, avocado, sour cream, fresh lime juice, cheese, and corn chips.
3. Ramen Chicken Soup
Our simple Chicken Ramen Soup is a favorite in many homes. Children often love the long, slurpable noodles.
You know what we’re referring to, right? Who did not love that cheap (10 for $1.00!) Packed and oh-so-sodium-laden ramen soup? We sure did. However, you know what?
We have grown up, and so have our taste buds. We’re also far more conscious of what we’re putting in our bodies, and of course, the bodies of the loved ones we’re feeding around the dinner table. We are producing this Chicken Ramen recipe to take our youth ramen soup into new heights of deliciousness.
With this Chicken Ramen recipe, we will be employing the same dried ramen noodles you love but losing that nasty sodium-filled taste packet in exchange for some”homemade” flavor bombs.
How Can You Make Ramen Soup?
This Chicken Ramen Soup is prepared very quickly. 30 minutes is all it takes to find this yummy 8 ingredient dish on the table, making it a real winner in our book. For this recipe, we will be heating some broth and then adding a huge amount of flavor. Finally, we will complete it by adding the cooked chicken and perfectly soft boiled”ramen-egg.”
Video by: Kitchen Sanctuary
- 1 tablespoon Organic sesame oil
- 4 Garlic cloves, minced
- 2 tablespoons ginger, minced
- 6 cups Chicken stock
- 3 tbsp Soy sauce
- 1/2 bunch Green onions, chopped
- 3.2-ounce package Shiitake mushrooms, sliced
- 1 cup cooked chicken, shredded or sliced
- 1/2 tsp Salt
- 3 packs Ramen noodles (taste packet discarded)
- 2 6 minute eggs
- Sesame seeds
- 1 tablespoon Chili paste/ sauce
- 1/2 bunch Green onions, chopped
- Scallion Chili Sesame Oil
- 1/4 cup organic sesame oil
- In a small bowl, mix the 3 ingredients for the Chili, Scallion, Sesame oil. Set aside.
- Heat 1 tbsp Organic Sesame Oil in a medium-sized soup kettle. Add the ginger and garlic and sauté until aromatic.
- Add the chicken, chicken stock, green onions, soy sauce, mushrooms, and salt, and bring to a boil. Insert the 3 packs of ramen (noodles only, throw the flavor packet). Boil for two minutes until noodles are tender. Take out from the heat.
- Sprinkle the sesame seeds over the soup and set the soft boiled (6 minutes) egg in the bowl. Serve with the Scallion, chili, sesame oil.
4. Tomato Bisque Recipe
This Tomato Bisque with grilled cheese sandwich is a fresh take on a traditional pairing that makes for a tasty, fun, and kid-friendly meal that’s guaranteed to finish the day with smiles.
We found an elevated version of classic grilled cheese and tomato soup on a recent excursion to the Tillamook Creamery! The soup on the menu is a beautiful creamy version of homemade tomato soup. We arrived home from this trip with a single mission in mind, make a homemade version of this delightful meal!
What’s the Difference Between Soup and Bisque?
Traditionally, a bisque means it is the base is made of seafood stock. We refer to some bisque as anything creamy and pureed (as does most everyone else). Essentially, a bisque is a quick way of saying that this soup has cream, and it just tastes better.
How Do You Make Tomato Bisque At Home?
We love to make our tomato bisque smooth, but with a little bit of texture–in other words, not entirely smooth. To achieve this, we just puree it enough to make it slurpable, and not so much that it is entirely smooth, but this is a matter of taste. You’re more than grateful to make your bisque perfectly smooth if that is what floats your boat.
Video by: Food Wishes
- 4 tablespoons Butter (Tillamook unsalted)
- 1 Large yellow onion, diced
- 2 large carrots, diced
- Two 28-oz cans of whole peeled tomatoes
- 1/3 cup Olive oil
- 2 Bay leaves
- 2 tsp Salt
- 1/2 tsp Pepper
- 2 cups Chicken stock
- 1 cup Heavy cream
- 5-6 Fresh basil leaves
- In a 5qt pot, melt butter over medium heat. Add in onions and carrots and stir fry until onions are translucent. Add in olive oil, bay leaves, tomatoes, chicken stock, and salt and pepper.
- Bring soup to a boil and reduce to a simmer. Allow cooling for thirty minutes. Add in fresh basil and take out from the heat.
- Transfer soup into a high-powered blender and mix until smooth. Be careful with the steam needing to escape while still mixing the soup. As an alternative, you may use an immersion blender to get great results.
- Return soup to the pot and add cream. Stir until the cream is fully incorporated. Place over low heat until grilled cheese is prepared.
- Serve grilled cheese sandwiches with hot tomato soup along with your favorite dipping sauce.
5. Tortellini And Italian Sausage Soup
This tortellini soup with Italian Sausage and spinach could just be among the best quick and kid-friendly dinner ideas on the market.
You won’t believe how yummy this pot of soup is until you try it—a total of Italian sausage, tortellini, tomatoes, spinach, and a little cream for good measure. Envision tomato bisque meets Olive Garden’s Zuppa Toscano. It is a meal your family and friends will ask for over and over again, so you may also file this one away and make it your signature household soup night meal.
What Goes Into Tortellini Soup?
The thing that we love so much about tortellini soup is how versatile it is. We like to stay with cheese-filled pasta and add the other ingredients into the soup. Purchasing a beef (or another flavor) filled tortellini would not be bad, but cheese produces a wonderful base taste, plus it compliments that creamy tortellini soup vibe.
While you could easily create a Vegetarian tortellini soup, most of the recipes out there call for poultry or any form of sausage. We love the taste of mild Italian sausage in our soups, so that is what we’ve added here.
Strategies for Making the Finest Tortellini Soup:
This dish is difficult to screw up, But we are here with a few tips and techniques to be sure that your dinner is as valuable as possible.
Among the most important things to remember is to include your cheesy tortellini only a couple of minutes before serving since you do not want it to become overcooked and fall apart.
In this recipe, we have called for Pasta, cream, and spinach to be entered in the end. Here’s why:
Spinach and/or kale wilt speedily. They simply need a couple of minutes in the hot broth to soften enough to be readily consumed without taking on a soggy texture.
Fresh tortellini takes only a couple of minutes to cook, so for that great al dente toothsome texture, it is ideal to add it a couple of minutes before serving.
Adding the cream gradually, in the end, will help keep it from curdling.
This tortellini soup is delicious as is, But you can add zucchini, chicken sausage, sausage tortellini. . .the possibilities are endless. If you make this recipe feel free to have fun with it and mix it up every time!
Video by: Life As A Strawberry
- 1 lb Mild Italian sausage
- 6 Garlic cloves, minced
- 1 Onion, minced
- 1 (14-ounce can) Crushed tomatoes
- 1 quart Chicken stock
- 1 tsp Salt
- 2 tbsp Tomato paste
- 1 Bunch spinach or spinach (stalks removed)
- 1 (10 ounces) bag Tortellini, refreshing (not dried)
- 1 cup Heavy cream
- Parmesan cheese (optional)
- 1/4 tsp Red pepper flakes (optional)
- Heat a big soup pot over medium-high heat.
- Add the onions, sausage, and garlic to the pot and sauté until the onions are tender and translucent about 5 minutes. (Drain off any excess fat.)
- Add the crushed tomatoes, chicken stock, and tomato paste. Whisk until tomato paste is completely integrated.
- When it starts, season with salt, then simmer for 15 minutes.
- Add the kale, tortellini, and heavy cream.
- Simmer for 3-5 minutes until the spinach is wilted and the pasta is soft.
- Serve with red pepper flakes and parmesan cheese if desired.
The only things missing from this creamy tortellini soup are a loaf of crusty bread to soak up the broth and a bottle of good wine. Bon appetite and we hope that your family will enjoy these yummy soups!