Chicken Cauliflower Soup

Comforting chicken cauliflower soup with flour dumplings for any day of the week. Quick to put together and sure to please everyone.

Cauliflower Soup with Dumplings

A steamy, creamy bowl of chicken and cauliflower soup with soft dumplings, ready in no time and perfect for rainy days.

My kids are not exactly cauliflower fans, nor do I know any kid who is… But I also don’t know any kid who doesn’t like chicken soup and dumplings. So, they accept the cauliflower that comes included without any complaint.

And should you like any kind of dumpling soup as much as we do, maybe you should try this Cauliflower Soup with Almond Balls or this Potato Dumpling Soup.

Needed ingredients

Chicken stock:

• A good stock is what makes or breaks a soup.
• The best stock you could use is homemade chicken stock.
• However, if you don’t make your own stock, buy really high-quality chicken stock, preferably low sodium chicken broth, I find the regular one often to be too salty and I prefer to add salt myself, to taste.

Chicken:

• You can use either chicken breast or boneless skinless chicken thighs.
• If using thighs you might give them 1-2 minutes extra cooking time.

Eggs:

• You will need 5 eggs, 3 for the soup and 2 for the dumplings.

Tips for making the soup

• The eggs will make this dish thick and creamy.
• To avoid the eggs getting scrambled, you will have to temper the eggs before adding them to the hot liquid.
• Whisk the eggs and the lemon juice in a bowl. Add one ladleful soup and mix very well. Add a second ladleful and mix again.
• Take the pot off the heat and slowly start pouring the egg mixture into it while whisking continuously.
• Don’t let come to a boil again.

Tips for making the dumplings

• Weigh the eggs needed to make the dumplings, they should weigh about 60 g/ 2.1 oz each, so a total of 120 g/ 4.2 oz.
• When making dumplings is important to have the right ratio of flour and eggs. If you have too much flour the dumplings will be stony, if the eggs are too large, the dumplings might disintegrate in the pot.
• Weigh your eggs and if they weigh more or less than my eggs, adjust the flour quantity accordingly.
• The flour amount should be half of the egg amount, so 60 g/ 2.1 oz flour for 120 g/4.2 eggs or 70 g/ 2.5 oz flour for 140 g/ 5 oz eggs. And so on.
• The batter should be rather soft.
• Make one dumpling first, add it to the pot and, if it doesn’t hold its shape, add a tiny amount of extra flour, stir well and try again.

Can you reheat it?

• This chicken and cauliflower soup is best served immediately.
• The leftovers can be gently reheated on low heat. Take care that the soup doesn’t come to a boil anymore or the eggs might scramble. It will still taste good, but it will not be creamy and nice-looking anymore.
• The dish is not suitable for freezing.

More hearty soups?

German Beef Soup with Marrow Dumplings

Caldo Tlalpeno – Mexican Chicken Soup

Romanian Meatball Soup – Ciorba de perisoare

Bone Broth Vegetable Soup (with Beans)

German Lentil Soup