- 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
- 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.
- Add the 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 the bay leaves and peppercorns and discard. Add the cabbage, broccoli, carrot, and mushrooms.
- 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).
- Slice the chicken and return to the pot. Gently reheat on low heat for 4 minutes. Serve hot and season with salt to taste.
- 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.