Perfect Cold Weather Chicken Soup

Ingredients:

• 10 cups chicken stock (or 10 bouillon cubes with 10 cups boiling water)
• 2 large chicken breasts, cut into piece sizes your family prefers
• 1 (4 oz.) can mushrooms, drained
• 1 (4 oz.) fresh sliced mushrooms (optional, my family loves mushrooms so they are in almost everything I make)
• 1 onion, chopped
• 4 carrots, chopped
• 4 celery stalk, chopped
• 1 bag of cauliflower, chopped (I did this in the food processor to get a fine grain like texture)
• 1/2 cup butter, plus a couple tsp.
• 1 small jicama, chopped (optional, but adds a nice faux potato taste and texture to the soup)
• 2 Tbsp. curry
• salt and pepper, to taste

Directions:

In food processor fitted with a blade, chop cauliflower into fine particles.

Saute the onion, celery, carrots, and mushrooms in the butter in a large soup pot. Add curry and cook for 3-4 more minutes.

Add chicken stock and simmer over low-med heat for 30 minutes, stirring occasionally. Add the rest of your ingredients and simmer for 20-25 more minutes. Enjoy!

By Teri M from Omaha, NE