Super Soup Recipes
These soup recipes are "souper" easy and sure to please.
French Onion Soup
6 pieces bacon, chopped
6 medium onions, sliced thinly
1/2 teaspoon French Dijon mustard
4 cups beef broth
salt and pepper to taste
6 pieces of French bread
Parmesan cheese, finely grated
Heat up a large saucepan and place bacon in bottom of pan and sear until fat drips out of bacon. Add a dab of butter and onions and cook over low heat until onions are browned.
Add mustard and beef broth. Bring to a boil, then reduce heat and simmer for about an hour. Onions will get very soft. Add salt and pepper.
Toast bread, then spread butter on top then add cheese. Pour soup into individual bowls that are ovenproof. Place toast so it floats on top of soup. Put soup bowls under the broiler oven
and broil (grill) until cheese is melted. Serve while hot.
New England Clam Chowder
1 10-ounce can New England clam chowder
1 10-ounce can cream of celery soup
1 10-ounce can cream of potato soup
1/2 cup whole milk
Combine all ingredients in sauce pan. Heat and stir. Serve while hot on a cold day.
This recipe was submitted by Megan, age 12, of the United States.
Stockpots on Sale
Carla, age 12, from the United Arab Emirates recommends this soup for when you're sick.
2 cups water
3 chicken soup cubes
1 cup macaroni (any type)
1/2 cauliflower cut in small pieces
2 lettuce leaves cut
1/4 teaspoon soy sauce
1 teaspoon mixed herbs
1/4 teaspoon Japanese rice vinegar
1 teaspoon Nandos chilli pepper
Pour the water in the pan and set it to medium heat. Pour in macaroni and stir. while macaroni is boiling, cut cauliflower and lettuce leaves. Add soy sauce and mixed herbs. Add Japanese vinegar. Add salt and 3 soup cubes and stir.
The yeast flakes and potatoes make this a thick, hearty vegetable soup that kids will love.
Creamy Mushroom Soup
8 ounces mushrooms
2 tablespoons butter
3 tablespoons water
4 tablespoons flour
5 cups chicken broth
1/2 cup cream
salt and pepper to taste
First clean mushrooms by brushing with soft vegetable brush. Next chop the mushrooms. Melt butter on skillet and add mushrooms, stirring until tender. Simmer for a few minutes. Blend mushrooms in blender or food processor.
Bring chicken broth to a boil, adding mushroom mixture and flour. Reduce heat and simmer for 5 minutes. Add cream and simmer for another 5 minutes, stirring constantly. Salt and pepper to taste.
Serve this soup hot with sandwiches on a cold day.
Nothing beats chicken soup on a cold day. Chicken soup is a nourishing meal for any sick child.
Easy Chicken Soup
8 chicken wings (free range recommended)
3 quarts water
1 clove garlic, minced
1 California leek, sliced
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 teaspoon pepper
Heat stock pot on medium heat, then add oil. Saute garlic and leeks for 1 minute. Add chicken wings to pot and brown. Stir and add water. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes. Remove wings from pot then remove chicken meat. Chicken should slide off bones. Add chicken back to soup. Add fish sauce and pepper. Serve hot.
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