With fall just around the corner, its time for some serious comfort food! Since I wasn’t feeling too well the other day, I decided to whip up a clean version of a comforting classic: chicken dumpling soup. This recipe uses cauliflower in two ingenious ways: 1, as a next-to-no-carb base for the “dumplings” and 2, as a thickening agent to create a creamy chicken broth. Overall, the result is a delicious soup that is not only a hearty bowlful of comfort food— but also 100% clean too! Yum!
Creamy Chicken “Dumpling” SoupServes 6-8 2 heads of cauliflower 2 egg whites 1 teaspoon thyme 1 teaspoon rosemary 1/2 teaspoon sage 1/2 teaspoon nutmeg 1/4 teaspoon pepper 8 cups chicken broth (low sodium) 2 cups carrots, sliced 2 cups celery, diced 1 1/2 cups pearl onions, peeled (whole) 1 lb chicken breast, cubed 1 teaspoon poultry seasoning 1/2 teaspoon sage 1/2 teaspoon nutmeg Note: cheesecloth is required for this recipe!
Preheat oven to 450 degrees. Chop 1 head on cauliflower into florets. Use a food processor to grind the cauliflower into rice-sized bits. Place the ground cauliflower in a microwave-safe dish, and microwave for 5-6 minutes until softened. Let cool.
Meanwhile, boil 8 cups chicken broth in 2 separate pots (4 cups in each pot). Chop the 2nd head of cauliflower into florets. In one pot, add in the cauliflower. In the other pot, add in the carrots, celery, and pearl onions.
Once the ground cauliflower has cooled, use cheesecloth to remove any access moisture. To do this, simply place the ground cauliflower into the cheesecloth by spoonfuls then proceed to squeeze out as much liquid as possible. The result should be dense balls of cauliflower. Once finished, add in 2 egg whites, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon sage, 1/2 teaspoon nutmeg, and 1/4 teaspoon pepper. Mix together until thoroughly combined. Then press the mixture onto the bottom of a foil-lined baking sheet to roughly 1/4 inch thick. Bake at 450 degrees for 20-30 minutes or until the edges become crispy.
By now both pots of chicken broth should be boiling, and the vegetables in the broth should be fully cooked. Once cooked, blend the cauliflower and chicken broth in a blender to create a creamy broth. Continue to cook the carrots, celery, pearl onions and chicken broth over low heat. Stir in the creamy broth.
Next, in a lightly oiled pan over medium heat, sauté the cubed chicken, 1 teaspoon poultry seasoning, 1/2 teaspoon sage, and 1/2 teaspoon nutmeg together. Cook until no pink remains whatsoever. With 2 forks, shred the cooked chicken. Add the shredded chicken into the soup pot.
Once the cauliflower dumplings are fully cooked, spoon the creamy chicken soup into bowls (tip: you can freeze leftovers!). Top the soup with cauliflower dumplings by breaking off crumbly pieces over top of the soup. Enjoy!