Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.
Look for soup bones--including necks, shanks, knuckles, backs and marrow bones--at the meat department at your supermarket. (You may need to ask the butcher.) Be sure to roast the bones until they become very dark brown in color (almost burnt in some places) to give your broth the richest flavor and deepest color. To remove the most fat, refrigerate the broth overnight.
If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup then you'll want to try this combo: cheese-filled pasta floating in an earthy tomato base gives you that same craveable carb-and-creamy mashup, without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too--both its flavor and the fact that it requires less than 30 minutes of active time to prepare.
This bubbling stewlike soup is a great way to use up leftover cooked chicken or turkey--and a perfect excuse to indulge in crispy, puffy tater tots. This easy dinner recipe is sure to be a hit with the whole family.
A package of frozen pureed winter squash adds sweetness and good nutrition--namely vitamin A, potassium and fiber--to this soup version of a family favorite, mac and cheese. It also lends its orange color to the soup, making it seem cheesier without actually adding more cheese. Feel free to swap in your favorite shape of medium-size pasta for the elbow macaroni. Using convenience items like the frozen squash means that this healthy kid-friendly dinner takes just 30 minutes to prep.
Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent.
Would you, could you make this creamy green soup recipe? How about if we told you it's dairy-free--just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup.
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.