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.
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
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
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!