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
Units
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
- Melt butter – In large pot, add butter and put on low to allow butter to melt
- Add Vegetables – Once melted, add carrots and celery
- Cook to soften – on low for 5 minutes
- Add flour – Stir in 1/4 cup flour
- Combine flour – Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour
- Add rest of stock
- Add potatoes
- Simmer – Turn to medium-high and cook until potatoes are tender (about 30-40 minutes)
- Start Dumplings – While potatoes are cooking make dumplings as follows
- Mix dumpling ingredients – Mix all dumpling ingredients in a bowl and combine well
- Separate for ease – Divide into two pieces just to make easier to work with
- Roll dough – Roll each piece out with your hand so it is approximately 1 inch in diameter and like a roll. If needed sprinkle with flour to make it easier to work with
- Cut dumplings – cut into 1-inch dumpling pieces and set aside.
- Season – Add any needed salt to the soup.
- Add dumplings to broth – Once the potatoes are tender, add dumplings to soup
- Cook dumplings – Cook for 5 minutes
- Add Cream – 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!