Knoephla Soup Recipe

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November 7, 2018 (Last Updated: October 27, 2018)
A bowl of Knoephla Soup with parsley sprinkled on top and french bread in the background

Knoephla soup is one of those recipes that both tastes delicious and brings me back to childhood. If you don’t know what knoephla soup is, you are in for a treat. If you do, this recipe is really a great from-scratch take on the classic German recipe that you know, love, and is part of our knoephla soup series. Try out this rich, buttery, creamy traditional German soup today and make some Knoephla soup! Go straight to the recipe.

What Is Knoephla Soup?

It is a chicken based soup that has cream, butter, and a few different vegetables. Typically, you will find potatoes, carrots, and celery in the soup. Then, there are the dumplings, which make it Knoephla Soup. We previously wrote about the origins and history of German Knöpfle dumplings and this soup, so that can give you a good historical context.

If I were to plainly describe it, I would say it is a fat-filled, creamy, dumpling soup. Which, it is. This is not a light recipe, although some changes could be made to lighten it up a bit. None of those changes I would recommend. 😉

Memories of Knoephla Soup

On a personal note, I have very fond memories of this soup. I cooked this soup with my grandmother, Doris, and remember being a young kid trying to help her make this soup. Food can bring people to a time-place and this brings me to my grandma’s kitchen in the early 1980s. I can imagine the first time I cooked this with her and visualize everything about their kitchen in Enderlin, North Dakota.

Not only does this recipe bring me closer to my loved ones that are no longer here, but I think it provides a connection with my heritage and the world. I am celebrating a dish that my ancestors made. Other people in my region are doing the same thing. When I try and make other cuisines, I feel like I am creating a connection of empathy and understanding with people who see THOSE foods like I see my knoephla.

Me sharing this recipe with you maybe will inspire you to make it and we can have that connection. Just you, me, and Doris sharing this special connection and bond through food. No matter our backgrounds and how different we think we are, food is something we all share. A great dish can bring unlikely people together. Who knows. Perhaps, our bond will extend to your family when they taste this lovely soup.

Use Homemade Chicken Stock If You Can

We just got done sharing our Chicken Stock recipe and I would recommend using this, or a similar, recipe to make the best soup. I also understand that this could take some time and the boxed chicken stock is a reasonable substitute. If you do substitute your chicken stock, remember that your final product will be reflective of the ingredients you choose. If you pick a higher quality store-bought chicken stock, you are going to have a better soup.

Flour Roux For Thickening

This is not necessary, but I like to make my broth nice and thick. The flour dumplings and a rich stock are going to help with this, but one thing I like to do is to add some flour at the beginning, as well. If I make a little roux at the beginning, it can help create a knoephla soup that is thick and delicious.

The Dumplings

The dumpling recipe is relatively straightforward and requires only a few ingredients. These can be made while your potatoes and veggies are cooking. In my instructions, I roll them out, but I gotta tell you my occasional cheat. I will mix the ingredients in the bowl and instead of rolling them out, I will take a small spoon and when the time is appropriate, just spoon them up and dump them in the soup.

This only saves a few minutes and there are a few drawbacks. Since I am adding the dumplings over a longer interval, I do get some inconsistent cook times. Additionally, the size of the dumplings isn’t uniform which can have an impact on both cooking time and how big they are.

To be safe, just roll out your dumplings, but in the future just keep these small timesavers in your pocket for thought.

Knoephla Soup Leftovers Are The Best

Sometimes I think about making this soup and then just putting it in the fridge overnight because the leftovers are THAT good. I think what happens is that the flour from the dumplings sort of invades the rest of the soup and you get this super nice, thick dumpling soup. I absolutely adore knoephla soup leftovers and wouldn’t even consider making this soup without an expectation that I am making enough for leftovers.

Vegetables I use in this soup

Veggies in soup pot with flour to make roux

Mixing knoephla dumpling dough in a white mixing bowl

Rolled out Knoephla dough before we cut them into dumplings

Yeah, they are ugly. lol. I wanted to show what they looked like prior to cutting so you could get a sense as to the shape.

cut raw dumplings before being put in soup.

 

Overhead view of two bowls of knoephla soup. There is a cutting board with some french bread on it.

 

Give this soup a try. It is a very popular soup in my region and one of the dishes of my life I adore. If you like what we are doing here, please take a minute to subscribe to get updates via email, follow me on Instagram, and follow me on Pinterest. Oh, and make sure to pin this recipe.

Products I Used In This Recipe

Knoephla Soup Recipe

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A bowl of Knoephla Soup with parsley sprinkled on top and french bread in the background

Knoephla Soup Recipe

  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 Hour
  • Yield: 8 Bowls
  • Category: Soup
  • Method: Boil
  • Cuisine: German

Description

If you need a delicious, comforting, creamy, dumpling soup, Knoephla Soup is right up your alley. This German dish is very popular in some regions of the upper midwest and when you try it, you will know why.


Ingredients

  • 4 Tablespoons Butter
  • 4 Celery Stocks, chopped
  • 4 Carrots, Chopped
  • 1/4 Cups flour
  • 4 Medium Potatoes, Chopped
  • 8 Cups Chicken Stock
  • Salt to taste
  • 1 Cup Heavy Whipping Cream

For Dumplings:

  • 2 cups flour
  • 2 eggs
  • 1/2 cup milk
  • 1 Teaspoon salt

Instructions

  1. In large pot, add butter and put on low to allow butter to melt
  2. Once melted, add carrots and celery
  3. Cook on low for 5 minutes
  4. Stir in 1/4 cup flour
  5. Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour
  6. Add rest of stock
  7. Add potatoes
  8. Turn to medium-high and cook until potatoes are tender (about 30-40 minutes)
  9. While potatoes are cooking make dumplings
  10. Mix all dumpling ingredients in a bowl and combine well
  11. Divide into two pieces just to make easier to work with
  12. Roll each piece out with your hand so it is approximately 1 inch in diameter and like a rope
  13. If needed sprinkle with flour to make easier to work with
  14. cut into 1-inch dumpling pieces and set aside.
  15. Add any needed salt to the soup.
  16. Once potatoes are tender, add dumplings to soup
  17. Cook for 5 minutes
  18. Remove from heat
  19. Add cream and stir
  20. serve

Keywords: Knoephla Soup

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3 Comments

  • Reply
    Claudia lamascolo
    November 8, 2018 at 9:08 pm

    I am always looking for great soup recipes like this

    Perfect timing for the holiday

  • Reply
    History Of Knephla Soup - Ramshackle Pantry
    November 12, 2018 at 8:05 pm

    […] Knoephla Soup Recipe […]

  • Reply
    Lydia from Lydia's Flexitarian Kitchen
    November 14, 2018 at 7:59 am

    I’ve never heard of this soup, but after reading your post I’m positive it’s something my husband and I would enjoy!

  • Leave a Reply

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