Chicken and spring vegetable soup

A bowl of this chicken and vegetable soup is sure to warm you up on a chilly day. Try it using any vegetables you have at home. 

Prep time
15 min
Cook time
30 min
Servings
4
Prep time
15 min
Cook time
30 min
Servings
4

Ingredients

  • 1 ¼ L (5 cups) water
  • 1 onion, sliced
  • 2 mL (½ tsp) whole black peppercorns
  • 2 dried bay leaves
  • 15 mL (1 tbsp) lemon juice
  • 2 boneless skinless chicken breasts (about 285 g)
  • ¼ head cabbage, thinly sliced
  • 1 head broccoli, cut into small florets
  • 1 carrot, thinly sliced
  • 125 mL (½ cup) sliced mushrooms
  • Salt to taste

Directions

  1. In a medium pot with a lid, bring the water to a boil.  Add the onion, peppercorns, bay leaves, and lemon juice. Reduce heat to low.
  2. Add the chicken and partially cover with lid.  Poach chicken for 5 to 7 minutes, turning over once to cook evenly on both sides. 
  3. Using a slotted spoon, remove the bay leaves and peppercorns and discard. Add the cabbage, broccoli, carrot, and mushrooms.
  4. Cover and simmer for 10 minutes. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
  5. Slice the chicken and return to the pot. Gently reheat on low heat for 4 minutes. Serve hot and season with salt to taste.

Tips

  • Use any other vegetable you have in the kitchen! Try asparagus, kale, snow peas, celery, fennel or collard greens.
  • Do you have leftover cooked fish? Replace chicken for cooked fish by adding it at step 1 and skipping step 2. 
  • Ask your little chefs to help you squeeze the lemon juice and cut the broccoli florets. 
  • Store soup for up to 3 days in the refrigerator and 3 months in the freezer. When ready to eat, thaw soup in refrigerator overnight and heat to a serving temperature of 74 °C (165 °F) or higher. 
  • Remember, a little salt goes a long way. Taste the food before adding any salt.