Perfect Cold Weather Chicken Soup

This soup is easy to make, filling, and the whole family will love it. Perfect for those with diabetes or on a low-carb diet.


  • 10 cups chicken stock (or 10 bouillon cubes with 10 cups boiling water)
  • 2 large chicken breasts, cut into piece sizes your family prefers
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  • 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


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!


Servings: 10
Prep Time: 20 Minutes
Cooking Time: 50 Minutes

By Teri M from Omaha, NE

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