Comforting chicken cauliflower soup with flour dumplings for any day of the week. Quick to put together and sure to please everyone.
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.
- 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.
- You can use either chicken breast or boneless skinless chicken thighs.
- If using thighs you might give them 1-2 minutes extra cooking time.
- 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?
- Chicken cauliflower soup:
- 500 g/ 1.1 lbs cauliflower
- 2 medium carrots
- 450 g/ 1 lbs chicken breasts
- 2 liter/ 67 fl.oz/ 8 ½ cups high quality chicken stock (best homemade)
- 3 eggs
- 4-5 tablespoons fresh lemon juice, to taste
- fine sea salt and pepper
- Flour dumplings:
- 2 eggs, 60 g/ 2.1 oz each
- ½ teaspoon fine sea salt
- 60 g/ 2.1 oz/ ½ cup all-purpose flour
Chicken cauliflower soup:
- Clean the cauliflower and divide it into florets. Cut the stem into small cubes. Cut the cleaned carrots into rounds and chop the chicken breast into cubes.
- Bring the chicken stock to a simmer. Add the cauliflower and the carrots. Bring to a boil, cook for about 5 minutes, then add the chicken cubes.
- In the meantime, make the dumplings. Separate the 2 eggs needed for the dumplings and place the egg whites into a bowl. Whisk the egg whites and the salt with a fork until frothy.
- Add the lightly beaten egg yolks, incorporate, then carefully fold in the flour. The batter should be pretty soft.
- Dip a teaspoon into the soup and use it to add the dumplings to the soup. Cut out small amounts of batter with it (the teaspoon should be about ¾ full with batter) and let the batter slide into the soup.
- Simmer the dumplings for about 10 minutes or until soft. The pot should be covered with the lid, but leave a crack open.
Finish the soup:
- In the meantime, beat the 3 eggs needed for the soup with the freshly squeezed lemon juice.
- When the dumplings are cooked, take one ladleful of soup and pour it slowly and carefully over the beaten eggs while stirring all the time. Repeat with another ladleful of soup. Take the soup off the heat and slowly whisk in the egg mixture. Don't let the soup cook anymore.
- Adjust the taste with salt and pepper and serve immediately. If you wish to reheat the soup the next day, you can do so, but take care that the soup doesn't come to a boil, the eggs might scramble then and the soup will not be creamy anymore. It will still taste good though.
Nutrition Information:Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving: Calories: 393Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 291mgSodium: 840mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 42g
Nutrition information isn’t always accurate.