Description
Knoephla Soup is a hearty, comforting German-American dish featuring tender potato dumplings simmered in a creamy chicken broth with sautéed onions, garlic, shredded chicken, and a blend of spices. This rich soup is perfect for cozy meals and delivers a satisfying combination of textures and flavors.
Ingredients
Scale
Sauté Base
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Base
- 3 cups chicken broth
- 3 cups whole milk
- 2 cups heavy cream
- 3 medium russet potatoes, peeled and diced
Dumplings (Knoephla)
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 teaspoon salt (plus a pinch for the dough)
Additional Ingredients & Seasonings
- 2 cups cooked chicken, shredded
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon celery salt
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Prepare Soup Base: Pour in the chicken broth, whole milk, and heavy cream. Stir gently to combine all liquids evenly.
- Cook Potatoes: Add the diced russet potatoes to the pot and bring the mixture to a gentle simmer. Cook until the potatoes are tender, approximately 15 minutes.
- Make Dumpling Dough: While the potatoes cook, combine the all-purpose flour, egg, 1/2 cup milk, and a pinch of salt in a bowl. Mix until a soft dough forms, being careful not to overwork it to keep dumplings tender.
- Form Dumplings: Roll the dough into thin ropes on a floured surface, then cut into small, bite-sized pieces to create the knoephla dumplings.
- Cook Dumplings: Drop the dumplings directly into the simmering soup. Cook for about 10 minutes until the dumplings float and are tender throughout.
- Add Chicken and Seasoning: Stir in the shredded cooked chicken along with salt, black pepper, dried parsley, and celery salt. Continue to simmer the soup for another 5 to 10 minutes to allow flavors to meld and the soup to thicken slightly.
- Final Adjustments & Serve: Taste and adjust seasoning as needed. Serve the soup warm for a comforting meal experience.
Notes
- Traditional Knoephla soup can be made without chicken for a vegetarian, classic dumpling and potato version.
- Be careful not to overwork the dough when making dumplings; this will keep them tender and light.
- The soup thickens as it cools, so reheat gently and add a splash of milk or broth if necessary to loosen.
