Canada / Canada's food guide
Chicken and spring vegetable soup
A bowl of this chicken and vegetable soup is sure to warm you up on a chilly day. Use any vegetables you have at home.
Ingredients
- water1 ¼ L (5 cups)
- onion, sliced1
- whole black peppercorns2 mL (½ tsp)
- dried bay leaves2
- lemon juice15 mL (1 tbsp)
- boneless skinless chicken breasts2 (about 225 g/½ lb)
- cabbage, thinly sliced¼ head
- broccoli, cut into small florets1 head
- carrot, thinly sliced1
- sliced mushrooms125 mL (½ cup)
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a medium pot with a lid, bring water to a boil. Add onion, peppercorns, bay leaves, and lemon juice. Reduce heat to low.
Add chicken and partially cover with lid. Poach chicken for 5 to 7 minutes, turning over once to cook evenly on both sides.
Using a slotted spoon, remove bay leaves and peppercorns and discard. Add cabbage, broccoli, carrot, and mushrooms.
Cover and simmer for 10 minutes. Use a digital food thermometer to check that chicken has reached an internal temperature of 74 °C (165 °F).
Slice chicken and return to the pot. Gently reheat on low heat for 4 minutes. Serve hot and season with salt to taste.
