There must be an unwritten rule that if you do any time in North Dakota, you have to eat Knoephla Soup. I spent most of my first 20 years of life in North Dakota and hadn’t tried this German soup until 2 years ago. As a native North Dakotan, and 1/32 German. I am ashamed.
But to redeem myself, today I’m sharing the absolute VERY best, most delicious homemade Knoephla Soup recipe with you.
So for those of you who may be wondering what on earth Knoephla Soup is, it is a potato soup with little noodles (German word for these are knöpfle – meaning knobs). It is thick and hearty, somewhat like a stew so you can add less water to my version if you’d like.
I’m a protein girl so you may add cooked chicken to this soup as well. My sister and grandma both swear off chicken in Knoephla Soup…but I assure you, it’s yummo with it!
This recipe is adapted from A Pinch of This.
Knoephla Soup Recipe
- 3 Tbps Butter
- 1 small onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 2 medium potatoes, peeled and diced
- 3 c. water
- 3 c. milk
- 2 c. chicken broth
- 1/2 tsp garlic powder
- Salt & Pepper to taste
- 1 c. heavy cream (added right before serving)
- boneless chicken, cooked and cut up, optional
- 2 c. flour
- 1 egg
- 1 1/2 tsp onion salt, (or 1 tsp salt & 1 tsp onion powder)
- 1/2 c. milk
In a large pot, melt butter and saute onions, celery, & carrots for about 10 minutes or until onions are cooked and transparent. Add water, seasonings, milk, broth, & seasonings to pot. Bring to a low boil and simmer for about a half an hour or until the potatoes are almost cooked.
While soup is cooking, in a separate bowl, mix all the ingredients for the dough. Roll dough into a ropes 1/2″ in diameter.
Cut these ropes into 1/4″ lengths.
When potatoes are almost cooked, drop the cut dough pieces individually into the boiling soup. Simmer for about 10 minutes or until the dough is cooked through. Add the heavy cream and serve.