One way for momma’s to get a break in the kitchen is to bring in some help! I have been working on training my 8 year old in the kitchen, slowly leading her towards more independence.
A few weeks ago I found a kids cookbook for $1 at a local thrift shop. I picked it up with the intention of encouraging my 8 year old to do a little more independent cooking in the kitchen.
I was right!
That week she made two recipes from the book: Peanut Butter Jammies & a nutritious Cheesy, Chicken and Broccoli soup.
I thought this cookbook was great because with each recipe it identifies what “Young Chefs” and “Older Chefs” can do to help with each recipe. There are wonderful pictures of kids doing the cooking and fantastic quotes from kids about each recipes. This cookbook is divided into breakfast, lunch, dinner, snacks and desserts.
This book was printed in 2011 and you can buy a used copy on Amazon for $.01 + shipping. It is published by Cooking Light so many of the recipes use “fat free” and “light” versions of food. Our family doesn’t eat fat free or light, so we just adapted those ingredients with the version we use as a family. I also will make adaptations for my gluten and soy restrictions if the meal is for a family dinner.
- 2 cups chopped onion
- 1 cup sliced mushrooms
- 1 garlic clove, minced
- 3 TB olive oil
- 4 cups milk
- 2 cups chicken broth
- 2 cups shredded sharp cheddar
- 1 lb cooked chicken breast
- 12 oz frozen broccoli florets
- 1 cup half and half
- 1 TB Arrowroot powder or cornstarch
- 1/2 tsp pepper
- 1/2 tsp salt
- Heat a Dutch oven over medium high heat, add oil and sautee onion, mushroom and garlic for 5 minutes.
- Reduce Heat to medium
- Gradually add 4 cups of milk and 2 cups of broth, stirring constantly with a whisk. Bring to a boil.
- Reduce heat to medium low- cook for 5 minutes
- Add 2 cups shredded sharp cheddar, stirring until cheese begins to melt. *Note, our cheese did not melt all the way before the next step
- Take your soup a few cups at a time and blend in a blender or use an immersion blender while pan is off the stove. Blend entire soup. This makes the soup nice and thick and creamy!
- Add blended soup back to dutch oven
- Reheat over medium low
- Make a slurry by mixing 1 cup half and half with 1 TB arrowroot powder or cornstarch.
- Slowly whisk into soup.
- Add chicken and frozen or fresh broccoli, cook until done or tender and soup is heated.
- Enjoy
Here is what you need:
2 cups chopped onion (mom job!)
1 cup sliced mushrooms (mom job!)
1 garlic clove, minced
3 TB olive oil
4 cups milk
2 cups chicken broth
2 cups shredded sharp cheddar
1 lb cooked chicken breast
12 oz frozen broccoli florets
1 cup half and half
1 TB Arrowroot powder or cornstarch
1/2 tsp pepper
1/2 tsp salt
Here is what you do:
1. Heat a Dutch oven over medium high heat, add oil and sautee onion, mushroom and garlic for 5 minutes. Your older kids can add the onion, mushroom and garlic to the pan and stir.
2. Reduce Heat to medium
3. Gradually add 4 cups of milk and 2 cups of broth, stirring constantly with a whisk. Bring to a boil.
Reduce heat to medium low- cook for 5 minutes Younger kids can help measure. Your older kids can do add liquids to the pan and whisk.
4. Add 2 cups shredded sharp cheddar, stirring until cheese begins to melt. Younger kids can measure the cheese and Older kids can add cheese to the pan. *Note, our cheese did not melt all the way before the next step which is why we detoured from the original recipe and blended our soup. BONUS! Blending the soup created a creamy/thick texture without having to add flour to our soup and my husband appreciated the onions and mushrooms being completely blended away!
5. Take your soup a few cups at a time and blend in a blender or use an immersion blender while pan is off the stove. Blend entire soup. This makes the soup nice and thick and creamy! Except for pushing the button on the blender, this is a Mom job!
6. Add blended soup back to dutch oven
7. Reheat over medium low
8. Make a slurry by mixing 1 cup half and half with 1 TB arrowroot powder or cornstarch. Younger and Older kids can help mix! If you feel like your soup is already thick enough for your liking, you do not have to add the arrowroot or cornstarch. Just simply add the half and half!
9. Slowly whisk into soup. Older kids can handle whisking well!
10. Add chicken and frozen or fresh broccoli, cook until done or tender and soup is heated. Older kids can add and stir!
11. Enjoy!
Addie was so proud to make this soup that she set the table, got everyone drinks for dinner and helped serve. Her eyes lit up when her sisters and dad complimented her on her amazing Addie soup!
