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
Scale
- 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
- In large pot, add butter and put on low to allow butter to melt
- Once melted, add carrots and celery
- Cook on low for 5 minutes
- Stir in 1/4 cup flour
- Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour
- Add rest of stock
- Add potatoes
- Turn to medium-high and cook until potatoes are tender (about 30-40 minutes)
- While potatoes are cooking make dumplings
- Mix all dumpling ingredients in a bowl and combine well
- Divide into two pieces just to make easier to work with
- Roll each piece out with your hand so it is approximately 1 inch in diameter and like a rope
- If needed sprinkle with flour to make easier to work with
- cut into 1-inch dumpling pieces and set aside.
- Add any needed salt to the soup.
- Once potatoes are tender, add dumplings to soup
- Cook for 5 minutes
- Remove from heat
- Add cream and stir
- serve
Notes
- Using homemade chicken stock will give the best results, but boxed works well, as well.
- If you are running short on time, you can shorten the cooking process 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!