13 Kid Friendly Soup Recipes for Busy Family Dinners

Kid friendly soup recipes work because a warm, soft bowl lets cautious eaters take control of each bite. Tender chicken, mild vegetables, and a gentle broth or creamy base hold everything together, and the versions below run from familiar brothy classics to thick, cheesy bowls with a few bright and meal-prep options in between.

If you are cooking tonight, make Classic Chicken Noodle Soup for the bowl everyone recognizes. Choose Broccoli Cheddar Soup when vegetables need to hide under melted cheese, Taco Soup for a kid ready for a little spice, and Make Ahead Chicken and Veggie Soup if you are planning the week.

Which Kid Friendly Soup Should You Make?

Classic Chicken Noodle Soup

This is the soup you reach for on a school night when everyone needs a bowl that feels familiar. I keep the vegetables in pieces big enough for a picky eater to spot and scoop around, and the broth still picks up every bit of their flavor.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced into coins: 3 medium
• Celery ribs, sliced: 2
• Low sodium chicken broth: 1.4 L (6 cups)
• Egg noodles: 170 g (6 oz)
• Dried thyme: 1 tsp
• Fresh parsley, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high. Season the 680 g (1 1/2 lb) chicken thighs with salt and pepper, then sear them for 4 minutes per side, until the outside turns deep golden. You will hear the oil quiet down as the chicken browns.

Step 2: Move the chicken to a plate and drop the diced onion, 3 sliced carrots, and 2 sliced celery ribs into the pot. Cook for 6 minutes, stirring now and then, until the onion looks soft and the carrots turn bright. Your spoon should pick up a little browning from the bottom of the pot.

Step 3: Pour in the 1.4 L (6 cups) chicken broth and add 1 tsp dried thyme. Return the chicken to the pot, bring everything to a gentle boil, then lower the heat until you see small bubbles around the edge.

Step 4: Let the soup simmer uncovered for 18 minutes, then you lift the chicken out and shred it with two forks. Stir the shredded chicken back into the pot along with 170 g (6 oz) egg noodles. Cook for 7 minutes, until the noodles are tender but still have a little spring.

Step 5: Taste the broth and add more salt or black pepper if you think it needs a lift. Ladle the soup into bowls and scatter the 2 tbsp fresh parsley over the top. You can pass extra noodles at the table for the kid who wants more in every spoonful.

Creamy Tomato Soup

This version leans on canned tomatoes and a quick blend, so you get a smooth, sweet bowl without standing over the stove for hours. I add a little cream at the end, but the tomatoes stay the main flavor.

Ingredients (makes 4 servings)

• Unsalted butter: 3 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, smashed: 2
• Canned whole plum tomatoes: 794 g (28 oz)
• Low sodium vegetable broth: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Dried basil: 1 tsp
• Sugar: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt 3 tbsp butter in a medium pot over medium heat. Add the chopped onion and 2 smashed garlic cloves, then cook for 6 minutes, until the onion turns translucent and your kitchen starts to smell sweet.

Step 2: Pour in the 794 g (28 oz) can of whole plum tomatoes with their juice and 480 ml (2 cups) vegetable broth. Stir in 1 tsp dried basil and the 1/2 tsp sugar, then raise the heat until the liquid reaches a gentle boil.

Step 3: Lower the heat and let everything simmer for 15 minutes. You want the tomatoes to break down when you press one against the side of the pot.

Step 4: Take the pot off the heat and blend the soup with an immersion blender until completely smooth. If you are using a regular blender, let the soup cool for 5 minutes and blend in two batches so the lid does not jump.

Step 5: Return the pot to low heat and stir in 120 ml (1/2 cup) heavy cream. Taste and add salt and black pepper as needed, then ladle the soup into bowls. You can top it with a little extra cream or a few torn basil leaves if you have them.

Broccoli Cheddar Soup

This is the one that turns a pile of broccoli into a cheesy, spoonable dinner. I keep the florets small so the soup cooks evenly, and the cheddar melts into the broth instead of going grainy.

Ingredients (makes 6 cups)

• Unsalted butter: 4 tbsp
• Yellow onion, finely chopped: 1 medium
• Carrot, grated: 1 medium
• Garlic clove, minced: 1
• Broccoli florets, chopped small: 450 g (1 lb)
• Low sodium chicken broth: 720 ml (3 cups)
• Whole milk: 480 ml (2 cups)
• Sharp cheddar cheese, grated: 225 g (8 oz)
• All purpose flour: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt 4 tbsp butter in a large pot over medium heat. Stir in the chopped onion and grated carrot, then cook for 5 minutes, until the onion softens and your spoon leaves a trail behind it.

Step 2: Add the minced garlic and 450 g (1 lb) broccoli florets, then you sprinkle in 3 tbsp flour. Cook for 1 minute, stirring constantly, so the flour loses its raw taste but does not brown.

Step 3: Pour in 720 ml (3 cups) chicken broth slowly while you stir, scraping the bottom of the pot. Bring the soup to a low boil, then lower the heat and simmer for 10 minutes, until the broccoli is soft enough to smash against the side.

Step 4: Stir in 480 ml (2 cups) whole milk and warm it through for 3 minutes. Turn the heat as low as it will go, then add 225 g (8 oz) sharp cheddar one handful at a time, stirring after each until the cheese melts.

Step 5: Taste for salt and pepper, then ladle the soup into bowls. You can top it with a little extra grated cheddar, and it is even better with a crunchy piece of toast on the side.

Cheeseburger Soup

All the parts of a cheeseburger land in one bowl here, with soft potatoes, ground beef, and a sharp cheddar sauce. I skip the bun, but the pickles on top do a lot of work.

Ingredients (makes 6 servings)

• Ground beef, 90% lean: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Carrots, shredded: 2 medium
• Celery ribs, diced: 2
• Yukon gold potatoes, diced small: 450 g (1 lb)
• Low sodium beef broth: 720 ml (3 cups)
• Whole milk: 480 ml (2 cups)
• Sharp cheddar cheese, grated: 225 g (8 oz)
• Cream cheese, softened: 115 g (4 oz)
• Dill pickle chips, chopped: 60 g (1/2 cup)
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high. Add 680 g (1 1/2 lb) ground beef and cook for 7 minutes, breaking it into small pieces, until no pink remains. You can spoon off most of the fat if your beef left any.

Step 2: Stir in the diced onion, 2 shredded carrots, and 2 diced celery ribs. Cook for 5 minutes, until the vegetables soften and your spoon can scoop up any browned bits from the bottom.

Step 3: Add 450 g (1 lb) diced potatoes and 720 ml (3 cups) beef broth. Raise the heat until the liquid boils, then lower it and simmer for 12 minutes, until the potatoes are tender enough to pierce with a fork.

Step 4: Pour in 480 ml (2 cups) whole milk and warm it through for 3 minutes. Turn the heat low before you add the cheese so it does not separate.

Step 5: Add 225 g (8 oz) cheddar one handful at a time and 115 g (4 oz) cream cheese, stirring until the soup is smooth. You might need to keep the pot over very low heat for another minute.

Step 6: Stir in 60 g (1/2 cup) chopped dill pickles, then taste for salt. Ladle the soup into bowls and let everyone top their own with extra pickles and a little more cheese.

Chicken and Rice Soup

A lighter, gluten free bowl that still feels substantial from the rice. I use chicken breast here because it stays neat in the broth, and the lemon at the end keeps the whole thing from falling flat.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breast: 450 g (1 lb)
• Jasmine rice, rinsed: 150 g (3/4 cup)
• Yellow onion, diced: 1 small
• Carrots, sliced: 2 medium
• Celery ribs, sliced: 2
• Low sodium chicken broth: 960 ml (4 cups)
• Bay leaf: 1
• Lemon, juiced: 1
• Fresh dill, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the 450 g (1 lb) chicken breast with salt and pepper, then place it in a medium pot. Pour in 960 ml (4 cups) chicken broth and add 150 g (3/4 cup) rinsed jasmine rice, the diced onion, 2 sliced carrots, 2 sliced celery ribs, and the bay leaf.

Step 2: Bring the pot to a boil over high heat, then lower it to a gentle simmer. You want a few small bubbles, not a rolling boil, so the rice does not blow apart.

Step 3: Simmer for 18 minutes, until the rice is tender and the chicken is cooked through. Lift the chicken out and let it rest on a cutting board for 5 minutes before you chop it into bite-size pieces.

Step 4: Remove the bay leaf, then you return the chopped chicken to the pot. Stir in the juice of 1 lemon and 2 tbsp fresh dill, and let the soup warm through for 2 minutes.

Step 5: Taste and adjust with salt and pepper. Ladle the soup into bowls and offer extra lemon wedges on the side, because a little more brightness is what makes this one worth making again.

Alphabet Vegetable Soup

This one leans on tiny pasta and a pile of frozen vegetables, so the bowl is colorful without a lot of chopping. I add the pasta in the last few minutes so the letters stay easy to recognize, which is half the fun.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Canned diced tomatoes: 400 g (14 oz)
• Low sodium vegetable broth: 1.2 L (5 cups)
• Alphabet pasta: 150 g (5 oz)
• Frozen peas and corn mix: 200 g (1 1/2 cups)
• Dried oregano: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium. Add the diced onion, 2 diced carrots, and 2 diced celery ribs, then cook for 6 minutes, until the onion turns soft and your spoon can mash a carrot against the bottom.

Step 2: Pour in the 400 g (14 oz) canned diced tomatoes with their juice and 1.2 L (5 cups) vegetable broth. Stir in 1 tsp dried oregano, raise the heat to high, and bring the liquid to a boil.

Step 3: Lower the heat and simmer for 10 minutes, until the carrots are tender but not mushy. You can taste a spoonful of broth now and add a pinch of salt if it tastes flat.

Step 4: Stir in 200 g (1 1/2 cups) frozen peas and corn and 150 g (5 oz) alphabet pasta. Cook for 8 minutes, until the letters are tender and the vegetables are bright, not gray.

Step 5: Taste the soup one more time and add black pepper. Ladle it into bowls while the letters are still firm, and you can set out a little grated parmesan for whoever wants it on top.

Creamy Potato Corn Chowder

A chunky chowder that is sweet from the corn and soft from the potatoes. I keep the milk just below a boil so the soup stays silky instead of curdling, and the butter carries the corn flavor through every spoonful.

Ingredients (makes 5 servings)

• Unsalted butter: 3 tbsp
• Yellow onion, chopped: 1 medium
• Celery ribs, chopped: 2
• Yukon gold potatoes, peeled and diced: 450 g (1 lb)
• Frozen corn kernels: 300 g (2 cups)
• Low sodium vegetable broth: 720 ml (3 cups)
• Whole milk: 360 ml (1 1/2 cups)
• All purpose flour: 2 tbsp
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt 3 tbsp butter in a large pot over medium heat. Add the chopped onion and 2 chopped celery ribs, then cook for 5 minutes, until the onion turns clear and your kitchen smells soft and warm.

Step 2: Sprinkle in 2 tbsp flour and you stir for 1 minute, so the flour toasts slightly but does not brown. Add 450 g (1 lb) diced potatoes and 300 g (2 cups) frozen corn, then stir to coat everything.

Step 3: Pour in 720 ml (3 cups) vegetable broth and 1 tsp dried thyme. Raise the heat until the liquid comes to a gentle boil, then lower it and simmer for 15 minutes, until the potatoes break apart when you press one with a spoon.

Step 4: Stir in 360 ml (1 1/2 cups) whole milk and warm the chowder through for 4 minutes over low heat. You do not want it to boil now, just steam gently.

Step 5: Taste and add salt and black pepper. Ladle the chowder into bowls and leave it a little chunky, because the soft potato pieces are the best part to spoon up.

Taco Soup

This is taco night in soup form, with beans, corn, and a mildly spiced tomato broth. I use ground turkey because it stays light enough that the toppings stay the fun part, but ground beef works the same way.

Ingredients (makes 8 servings)

• Ground turkey, 93% lean: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 2
• Canned black beans, drained and rinsed: 425 g (15 oz)
• Canned kidney beans, drained and rinsed: 425 g (15 oz)
• Canned diced tomatoes with green chiles: 400 g (14 oz)
• Frozen corn kernels: 200 g (1 1/2 cups)
• Low sodium chicken broth: 960 ml (4 cups)
• Taco seasoning: 2 tbsp
• Vegetable oil: 1 tbsp
• Salt: to taste

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high. Add 680 g (1 1/2 lb) ground turkey and cook for 7 minutes, breaking it apart with your spoon, until no pink remains.

Step 2: Stir in the diced onion and 2 minced garlic cloves, then cook for 4 minutes, until the onion softens and the garlic smells fragrant. Sprinkle in 2 tbsp taco seasoning and stir for 30 seconds.

Step 3: Pour in the 400 g (14 oz) diced tomatoes with green chiles, both 425 g (15 oz) cans of drained beans, 200 g (1 1/2 cups) frozen corn, and 960 ml (4 cups) chicken broth. Raise the heat until the soup reaches a boil.

Step 4: Lower the heat and simmer for 15 minutes. You can taste the broth now and add salt if the beans and seasoning have not carried their weight.

Step 5: Ladle the soup into bowls and set out a few toppings, like shredded cheese, avocado slices, and a spoonful of sour cream. You want each kid to build their own bowl, because that is half the appeal.

Lasagna Soup

All the tomato, cheese, and pasta of lasagna without the layering. I keep the noodles broken into short pieces so they fit on a spoon, and the ricotta on top gives you the creamy bite the casserole is known for.

Ingredients (makes 6 servings)

• Ground beef, 90% lean: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Dried oregano and basil: 1 tsp each
• Canned crushed tomatoes: 794 g (28 oz)
• Low sodium beef broth: 720 ml (3 cups)
• Lasagna noodles, broken into short pieces: 200 g (7 oz)
• Ricotta cheese: 125 g (1/2 cup)
• Mozzarella cheese, shredded: 115 g (4 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Heat a large pot over medium-high and add 680 g (1 1/2 lb) ground beef. Cook for 7 minutes, breaking it into small crumbles, until no pink remains. You can pour off most of the fat, leaving about a spoonful in the pot.

Step 2: Add the diced onion and 3 minced garlic cloves, then cook for 4 minutes, until the onion softens. Stir in 1 tsp each dried oregano and basil, and let the dried herbs warm for 30 seconds.

Step 3: Pour in the 794 g (28 oz) crushed tomatoes and 720 ml (3 cups) beef broth. Raise the heat to high, then lower it once the soup reaches a boil so you keep a steady simmer.

Step 4: Drop in 200 g (7 oz) broken lasagna noodles and cook for 12 minutes, stirring once or twice so they do not stick to the bottom. You want the noodles tender but not falling apart.

Step 5: Reduce the heat to low. Stir in half the mozzarella, then let the soup sit for 2 minutes while you set out the ricotta and the rest of the cheese.

Step 6: Ladle the soup into bowls and top each with a spoonful of ricotta and a scatter of mozzarella. You can finish with black pepper and serve with garlic toast on the side.

Lemony Chicken Orzo Soup

This is a lighter, brighter chicken soup with tiny rice-shaped pasta and a good hit of lemon. I add dill at the very end so the soup keeps a fresh, almost springy smell even on a cold weeknight.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 450 g (1 lb)
• Orzo pasta: 150 g (3/4 cup)
• Yellow onion, chopped: 1 small
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Low sodium chicken broth: 960 ml (4 cups)
• Lemon, zest and juice: 1
• Fresh dill, chopped: 3 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat 2 tbsp olive oil in a pot over medium heat. Season the 450 g (1 lb) chicken thighs with salt and pepper, then sear them for 3 minutes per side, until the outside is lightly golden. You do not need them cooked through yet.

Step 2: Add the chopped onion, 2 diced carrots, and 2 diced celery ribs. Cook for 5 minutes, until the onion turns clear and your spoon picks up the browned bits from the chicken.

Step 3: Pour in 960 ml (4 cups) chicken broth and bring everything to a gentle boil. Lower the heat and simmer for 12 minutes, until the chicken is cooked through and you can pierce the thickest thigh easily.

Step 4: Lift the chicken out and put it on a cutting board. Add 150 g (3/4 cup) orzo to the pot and cook for 8 minutes, while you chop the chicken into small pieces.

Step 5: Return the chopped chicken to the pot, then stir in the zest and juice of 1 lemon and 3 tbsp fresh dill. Taste for salt and pepper, and ladle the soup into shallow bowls. You can add a little more lemon at the table if the kids like it zippy.

Creamy Peanut Chicken Soup

This one is thick, nutty, and mild enough for kids who are ready to move past plain chicken noodle. I use smooth peanut butter and a little coconut milk, so the broth stays silky without any heat.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breast: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 2
• Sweet potato, peeled and diced small: 250 g (2 cups)
• Low sodium chicken broth: 720 ml (3 cups)
• Canned coconut milk: 400 ml (1 3/4 cups)
• Smooth peanut butter: 75 g (1/3 cup)
• Tomato paste: 1 tbsp
• Fresh cilantro, chopped: 2 tbsp
• Salt: to taste

Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium-high. Season the 450 g (1 lb) chicken breast with salt, then sear it for 3 minutes per side, until the outside is white and lightly golden. You will cut it later, so it can stay a little pink inside.

Step 2: Move the chicken to a plate and add the chopped onion and 2 minced garlic cloves to the pot. Cook for 5 minutes, until the onion turns soft and your kitchen starts to smell sweeter.

Step 3: Stir in 250 g (2 cups) diced sweet potato and 1 tbsp tomato paste. Cook for 2 minutes, and you stir so the tomato paste darkens but does not burn, then pour in 720 ml (3 cups) chicken broth.

Step 4: Return the chicken to the pot and bring the liquid to a boil. Lower the heat and simmer for 15 minutes, until the sweet potato can be smashed against the side of the pot with a spoon.

Step 5: Lift the chicken out and you chop it into bite-size pieces. Stir in 400 ml coconut milk and 75 g (1/3 cup) smooth peanut butter, then return the chicken and warm the soup for 3 minutes. Taste for salt, ladle the soup into bowls, and sprinkle with 2 tbsp fresh cilantro.

Turkey Meatball and Spinach Soup

Little turkey meatballs make this soup feel special without a lot of work. I roll them on the smaller side so each spoonful gets a meatball, and spinach wilts into the broth at the last second.

Ingredients (makes 5 servings, 20 small meatballs)

• Ground turkey, 93% lean: 450 g (1 lb)
• Breadcrumbs: 30 g (1/4 cup)
• Egg, beaten: 1
• Parmesan cheese, grated: 30 g (1/3 cup)
• Olive oil: 2 tbsp
• Carrots, sliced: 2 medium
• Low sodium chicken broth: 960 ml (4 cups)
• Ditalini pasta: 100 g (1 cup)
• Fresh spinach: 80 g (3 cups)
• Salt and black pepper: to taste

Instructions

Step 1: In a bowl, mix 450 g (1 lb) ground turkey, 30 g (1/4 cup) breadcrumbs, the beaten egg, 30 g (1/3 cup) parmesan, and a pinch of salt and pepper. Roll the mixture into 20 small meatballs, about the size of a cherry.

Step 2: Heat 2 tbsp olive oil in a large pot over medium-high. Add the meatballs in a single layer and cook for 5 minutes, turning them once, until they are browned on two sides. You do not need them cooked all the way through yet.

Step 3: Move the meatballs to a plate. Add 2 sliced carrots to the pot and cook for 3 minutes, stirring, until they begin to soften. You can add a tiny splash of water if the bottom looks too dark.

Step 4: Pour in 960 ml (4 cups) chicken broth and bring the soup to a boil. Return the meatballs and add 100 g (1 cup) ditalini pasta. Lower the heat and simmer for 9 minutes, until the pasta is tender and the meatballs are cooked through.

Step 5: Stir in 80 g (3 cups) fresh spinach and let it wilt for 1 minute. Taste for salt and pepper, then ladle the soup into bowls. You can pass extra parmesan at the table for sprinkling.

Make Ahead Chicken and Veggie Soup

This one is meant to land in freezer bags, so you cook a big batch and split it for two future dinners. The vegetables stay diced small enough that a busy weeknight just needs a quick reheat.

Ingredients (makes 8 servings, freeze half)

• Boneless, skinless chicken breast: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Carrots, diced: 3 medium
• Celery ribs, diced: 3
• Frozen mixed vegetables: 300 g (2 cups)
• Yukon gold potatoes, peeled and diced: 300 g (2 cups)
• Low sodium chicken broth: 1.9 L (8 cups)
• Bay leaves: 2
• Salt and black pepper: to taste

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium. Season 680 g (1 1/2 lb) chicken breast with salt and pepper, then add it to the pot and sear for 3 minutes per side, until the outside is pale golden. You do not need to cook it through.

Step 2: Move the chicken to a plate. Add the diced onion, 3 diced carrots, and 3 diced celery ribs, then cook for 6 minutes, until the onion turns soft and your spoon picks up the browning from the pan.

Step 3: Return the chicken to the pot and pour in 1.9 L (8 cups) chicken broth. Add 300 g (2 cups) diced potatoes, 300 g (2 cups) frozen mixed vegetables, and 2 bay leaves. Raise the heat until the soup boils.

Step 4: Lower the heat and simmer for 20 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 74°C (165°F). Lift the chicken out, chop or shred it, then you return it to the pot.

Step 5: Remove the bay leaves and taste for salt and pepper. Let the remaining soup cool before you freeze it in two bags, but serve tonight’s bowls with crackers first.

Across all these soups, the broth is the first thing you should taste before you serve. Vegetables, pasta, and chicken all absorb salt differently, so a spoonful after the simmer tells you more than any timer. Adjust a little at a time until it tastes like something you want to keep eating.

Pick the one that matches tonight, gather the kids around the pot, and let everyone add their own toppings. A bowl of soup is forgiving, so even a messy first attempt will still be dinner.