This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.

I want to share one of my favorite childhood comfort foods with you. Knoephla Soup is simply the best. It has German-Russian roots and has become a North Dakota classic, but I know it as a North Dakota favorite. This Knoephla Soup recipe comes from the heart of my grandmother’s kitchen and I hope Doris can impart a bit of that love to your family. 

A bowl of Knoephla Soup with parsley sprinkled on top and French bread in the background.
Knoephla Soup is a North Dakota favorite and full of comfort. From my grandmother’s kitchen to yours.

Knoephla soup is one of those dishes that 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 a great from-scratch take on the classic German recipe that you know and love, and is part of our knoephla soup series. Try this rich, buttery, creamy North Dakota classic today and make some knoephla soup!

Table of Contents

🥣 What Is Knoephla Soup?

It is a chicken-based dumpling 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 are what 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. Knoephla soup is hearty, tasty, and hits many comfort food checkboxes. This is not a light recipe, although some changes could be made to lighten it up a bit. I wouldn’t recommend any of them. 😉

Memories of Knoephla Soup

On a personal note, I have very fond memories of this soup. I know that many people looking at food blogs don’t want to hear the story, and I usually do not include stories. This one is different, as this soup holds a place in my heart. Scroll to the bottom if you just want to get to the recipe.

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 back to a time and 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 who 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 preserving and sharing these same food traditions. When I make knoephla, I feel like I am creating connections with my heritage and I hope I can share some of those feelings with you. 

Maybe sharing this recipe with you will inspire you to make it and we can have that connection. Just you, me, and Doris sharing this 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 recently shared 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 store-bought chicken stock, remember that your final product will reflect 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

I like to make my broth nice and thick, so this recipe starts with a small flour roux.

🥟 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 it is time to add the dumplings, just spoon up small portions and drop them into 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 affect how evenly they cook.

To be safe, just roll out your dumplings, but keep this little time-saving shortcut in mind for the future.

🍲 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 gradually thickens 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.

Chopped potatoes in a container. Celery and carrots in another container.
Celery, carrots, and potatoes are the main vegetable ingredients you will need for this recipe.
Carrots and celery in a pot.
Once the butter has melted, add the celery and carrots to the pot and cook over low heat for about five minutes. Add the flour.
Mixing dough.
Mix the dough ingredients before rolling out.
Rolled out Knoephla dough before we cut them into dumplings.
It looks ridiculous, but roll the dough out before cutting.
Cut dumplings waiting to be boiled.
Cut the dumplings into small pieces, or to your taste.

📝 Tips For Making This Recipe

  • Using homemade chicken stock will give the best results, but boxed stock works well too. 
  • If you are running short on time, you can shorten the prep by not rolling out the dough and using a spoon to quickly make the dumplings. I recommend rolling, but I do this shortcut occasionally.
  • Frozen dumplings would be fine for saving time, but homemade is better!
Overhead view of two bowls of knoephla soup. There is a cutting board with some French bread on it.

🛠 Products I Used In This Recipe

😋 Did You Try This Recipe?

That is awesome, and thank you so much for giving this traditional knoephla soup recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I’m doing and helps others decide whether they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Knoephla Soup with parsley sprinkled on top and french bread in the background.

Knoephla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 Hour 10 Minutes
  • Yield: 8 Bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: German
Save Recipe
Print Recipe

Description

If you need a delicious, comforting, creamy, dumpling soup, Knoephla Soup is right up your alley. This German-Russian dish is especially popular in parts of the Upper Midwest, and when you try it, you will know why.

Ingredients

Units Scale
  • 4 tablespoons butter
  • 4 celery stalks, chopped
  • 4 carrots, chopped
  • 1/4 cup flour
  • 4 medium potatoes, chopped
  • 8 cups chicken stock
  • Salt to taste
  • 1 cup heavy whipping cream

For Dumplings:

  • 2 cups flour, plus more for dusting
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon salt

Instructions

  1. Melt butter – Add the butter to a large pot and melt over low heat.
  2. Add vegetables – Once melted, add carrots and celery
  3. Cook to soften – Cook on low for 5 minutes to soften.
  4. Add flour – Stir in 1/4 cup flour
  5. Combine flour – Add 1 cup of chicken stock and stir until the flour is fully incorporated.
  6. Add the rest of the stock
  7. Add potatoes
  8. Simmer – Increase the heat to bring the soup to a simmer, then adjust the heat as needed to maintain a gentle simmer until the potatoes are tender, about 30-40 minutes.
  9. Start dumplings – While the potatoes are cooking, make the dumplings as follows.
  10. Mix dumpling ingredients – Mix all dumpling ingredients in a bowl until well combined.
  11. Separate for ease – Divide into two pieces just to make it easier to work with.
  12. Roll dough – Roll each piece out by hand into a rope approximately 1 inch in diameter. If needed sprinkle with flour to make it easier to work with
  13. Cut dumplings – Cut into 1-inch dumpling pieces and set aside.
  14. Season – Add salt to taste.
  15. Add dumplings – Once the potatoes are tender, add the dumplings to the soup.
  16. Cook dumplings – Simmer for about 5 minutes, or until the dumplings are cooked through.
  17. Add cream – Remove from the heat, add the cream, and stir to combine.
  18. Serve

Notes

  • Using homemade chicken stock will give the best results, but boxed stock works well too.
  • If you are running short on time, you can shorten the prep by not rolling out the dough and using a spoon to quickly make the dumplings. I recommend rolling, but I do this shortcut occasionally.
  • Frozen knoephla-style dumplings can save time, but homemade is better!

Nutrition

  • Serving Size: 1/8 Total
  • Calories: 414 Calories
  • Sugar: 6 g
  • Sodium: 1892 mg
  • Fat: 20 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 6 g
  • Protein: 11 g
  • Cholesterol: 102 mg

Want to save this Recipe?

Have it sent to your email address and receive occasional updates.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

106 Comments

    1. I have not made this in a slow cooker, but I bet it could work. I would still do steps 1-5 in a pot to make the thickener. Also, I would worry a little bit about the dumplings sticking together.

    2. The broth has to be boiling to get the right consistency for the Knoephla. Also the cream can “break”, which means the milk solids and the water separate. Maybe ok to put in crockpot to keep warm at a potluck, but don’t try to make it in one.

    3. I believe I would just make it on a stove. Then add to slow cooker then add the cream or milk. Keep it on the warm setting if serving for later. If to thin, just make a corn starch slurry with some cold cream and pour into crockpot & stir until thicker.

  2. Well found another way to use leftover Thanksgiving meal…
    Used some turkey, leftover turkey stock gravy, appetizer celery and carrots. Leftovers peas and corn. Added potatoes. Some more leftover turkey stock. Made dumplings and added heavy cream.And yum grand kids and everyone loves it..
    .

    Reply

    1. I think either would work good in this recipe. Yukon really is a nicer potato for soup (imo), but either would be great.

  4. I grew up in a small German town and Knoephla Soup was king in the winter. The older lady’s in town would even come to our school once a month in the winter and with the help of us students we’d make enormous batches of Knoephla Soup for the whole school and community. Let me tell you no skipped lunch on that day and everyone from town would show up for a free lunch. It brought the community together and taught all us kids some very valuable skills. I us the same recipe today they taught us in school and my whole family adores it. I even have to make it every Christmas Eve for my in-laws, who after trying it for the first time shortly after their son and I started dating told him point blank if he didn’t marry me they’d disown him (that was almost 20 years ago). Needless to say Knoephla Soup will always be a big part of our family for generations to come and it’s so great to see it being passed on by someone with such a rich history with the soup as well. GREAT JOB!

    Reply

  5. Have you ever put shredded chicken in it? I’m making this soup tonight and I keep going back and forth on adding chicken.

    Reply

    1. It would be good with it. It just is not traditional to add chicken. If you want chicken in it… add chicken! 🙂

  6. Hi Ben
    Made your Grandma’s knoephla soup today and it turned out perfect. Thank you so much for the video and recipe.
    I have had it at Krolls Diner before and it was good. But I would have to say your recipe is much better !!!
    Brad

    Reply

  7. I had a student’s family make a version of this. I’ve been searching for a similar version to no avail. This is perfect. I needed just a bit more flour but had some pretty large eggs. My toddler said “super yummy”

    Reply

    1. I would check the amount of liquid you put into it and ensure it is on point. Too much milk and it might end up a bit more gluey. Even if it is a little gluey, you should be able to loosely roll it out and add as dumplings. Or even use a spoon and add to the water as it is boiling. It wouldn’t be the world’s end to add a bit more flour, either.

  9. This sounds delicious, but quite different from my mom’s. She grew up on a homestead in Saskatchewan, her parents immigrated from the Ukraine area of Russia in 1900. I’m sure they made it with whatever was on hand. They always had potatoes, onions and flour. Probably saved the chicken for Sunday chicken noodle soup! She just boiled potatoes in salted water with a bay leaf and peppercorns. Added the knopfle and cooked until they rose to the top. Added milk or cream and stirred in lightly browned onion pieces. I will give yours a try!

    Reply

    1. Nice to hear! This is how my mom made it as well. Sometimes added a dollop of cottage cheese. So simple and frugal. I loved it and still do! But I will try this recipe for sure.