Cooking Demo at Green City Market Feat. Lincoln’s Inaugural Soup – Nov 15

Home Chicago Cooking Demo at Green City Market Feat. Lincoln’s Inaugural Soup – Nov 15

Meet Chicago chef Paul Kahan and 12 year old Tess Boghossian from Palatine, IL for a healthy lunch demonstration at the Green City Market on Saturday, November 15th at 10:30am. The demonstration will feature Boghossian’s creation, Lincoln’s Inaugural Soup, a recipe that won the praise of First Lady Michelle Obama in her Healthy Lunchtime Challenge. The Green City Market will be at their indoor location, the Peggy Notebaert Museum, at 2430 N. Clark St. The market is open Saturdays from 8am to 1pm.

Tess Boghossian was inspired by the soup her favorite president, Abraham Lincoln was served after his inauguration. She approached the old recipe with a mission of making it healthier while paying tribute to Lincoln. Her Lincoln’s Inaugural Soup features whole grains, lean protein, and lots of vegetables. Her winning recipe earned her a trip to the White House and a seat at the presidential dinner table with President Barack Obama and the other 53 winners. Her recipe is shared below. Enjoy!

Lincolns Inaugural Soup Recipe

Lincoln’s Inaugural Soup Recipe

Ingredients (4 servings):

  • 2 tablespoons olive oil
  • 1 small onion, peeled and diced
  • 1 small parsnip, peeled and chopped
  • 1/2 cup chopped green beans
  • 1 carrot, peeled and chopped
  • 1 quart low-sodium chicken broth
  • 1/2 cup cooked quinoa
  • 1 cup chopped asparagus (tough ends discarded)
  • 8 ounces canned white beans, rinsed
  • 1/2 cooked rotisserie chicken, skin removed, and chopped or 2 cups skinless boneless cooked chicken, chopped
  • 1 quart low-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


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

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