Palatine Student is Illinois Winner in Michelle Obama's Healthy Lunchtime Challenge

Tess Boghossian, a sixth grader at Winston Campus Elementary, is Illinois’ winner in Michelle Obama’s third annual Healthy Lunchtime Challenge. 

Tess and the contest’s 53 other winners—one from each state, three territories, and the District of Columbia—will now pack their bags, hop aboard Delta Air Lines flights bound for Washington, D.C., check in to their rooms at the Westin Georgetown, and proceed ceremoniously into the White House for the third annual Kids’ “State Dinner” hosted by Mrs. Obama on July 18.

Sponsored by the First Lady and Epicurious, the Healthy Lunchtime Challenge searches for delicious and healthy recipes created by children ages 8 to 12. The Kids’ “State Dinner” will feature some of the recipes recognized in the contest.

Approximately 1,500 children and their parents entered this year’s challenge, and almost every original winning recipe demonstrated a thorough understanding of how to cook and eat healthfully and deliciously.  

Inspired by her fondness for American history and her favorite U.S. president, Tess’ winning dish—Lincoln’s Inaugural Soup—earned her the seat at the First Lady’s Kids’ “State Dinner.” The recipe is her interpretation of a vegetable-based soup that her research indicated was served at President Abraham Lincoln’s inauguration. 

With the help of her mother, Debbie Boghossian, Tess perfected her own version of this soup, which incorporates more nutritional value than the original recipe by adding whole grains and lean protein to the mix. 

Lincoln’s Inaugural Soup

Created by Tess Boghossian, winner of the Healthy Lunchtime Challenge for Illinois.

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, peeled, diced
• 1 small parsnip, peeled, chopped
• ½ cup chopped green beans
• 1 carrot, peeled, chopped
• 1 quart low-sodium chicken broth
• ½ cup cooked quinoa
• 1 cup chopped asparagus (tough ends discarded)
• 8 ounces canned white beans, drained, rinsed
• ½ cooked rotisserie chicken, skin removed, chopped or 2 cups skinless boneless cooked chicken, chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper

In a large pot, warm the olive oil over medium-high heat. Sauté the onion until it is soft—about 4 minutes. Add parsnips, green beans, and carrots; continue to cook, stirring occasionally, for 5 minutes. Add chicken broth, heat to a boil, and then add quinoa. Cover and simmer for 10 minutes. Add asparagus, white beans, and chicken, and then season with salt and pepper. Cook until the chicken is heated through—about 5 minutes more.

Nutrition information per serving: 292 calories, 9 g fat, 2 g saturated fat, 37 mg cholesterol, 30 g carbohydrates, 22 g protein, 269 mg sodium, 6 g fiber