Tess Boghossian shares recipe recognized by White House in Healthy Lunchtime Challenge

CHICAGO (WLS) -- Tess Boghossian and her mother, Debbie, are on their way to Washington D.C. to represent Illinois in the Healthy Lunchtime Challenge.

Boghossian, of Palatine, created Lincoln's Inaugural Soup. The 12-year-old's healthy recipe was chosen from 1,500 submissions, along with 53 others.

Her soup may be served at the third annual Kids State Dinner, hosted by First Lady Michelle Obama at the White House on Friday. The Healthy Lunchtime Challenge is part of Mrs. Obama's campaign against childhood obesity.

RECIPE:

Lincoln's Inaugural Soup

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

Ingredients

2 tablespoons olive oil

1 small onion, peeled, diced

1 small parsnip, peeled, chopped

1/2 cup chopped green beans

1 carrot, peeled, chopped

1 quart low-sodium chicken broth

1/2 cup cooked quinoa

1 cup chopped asparagus (tough ends discarded)

8 ounces canned white beans, drained, rinsed

1/2 cooked rotisserie chicken, skin removed, chopped or 2 cups skinless boneless cooked chicken, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

In a large pot, warm the olive oil over medium-high heat. Saut 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