The Most Delicious Knoephla Soup Recipe

There must be an unwritten rule that if you do any time in North Dakota, you have to eat Knoephla Soup.  This is the VERY best comforting noodle soup you’ll ever have! It’s made with heavy cream and some amazing dumplings.

Knoephla soup is perfect during the winter months and it’s on heavy rotation in our house.  In fact, we sometimes make this soup up to 3 or 4 times a month.  Definitely a family favorite!

What is Knoephla Soup?

Knoephla is a cream-based potato soup with little noodles or dumplings (the German word for these is knöpfle – meaning knobs). It is thick and hearty and oh so delicious.

The soup also includes chopped carrots, celery, and onion.  It’s super-flavorful and has the perfect balance of seasoning

I’m a protein girl so you may add cooked chicken to this soup as well. My sister and grandma both swear off the chicken in this soup so it works if you’re vegetarian.  But if you are looking for protein… I assure you, the soup is yummy with chicken and rotisserie chicken works well!

The soup instructions are pretty standard if you’ve ever made a soup in your life.

For the dumplings, the best way to cut them is to roll the dough into ropes and cut them with a pastry cutter.

Knoephla Noodle Ropes

Here is a short video of the dumpling-making process.

Now for the details of the recipes…

Homemade Knoephla Soup Recipe

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cuisine German
Servings 6
Calories 533.15 kcal


For the Soup

  • 3 Tablespoons butter
  • 1 small onion diced
  • 1 medium carrot diced
  • 2 celery ribs diced
  • 2 medium potatoes peeled and diced
  • 3 cup water
  • 3 cup milk
  • 2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • Salt & Pepper to taste
  • 1 cup heavy cream added right before serving
  • boneless chicken cooked and cut up, optional

For the Dumplings

  • 2 cups flour
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 cup milk


  • In a large pot, melt butter and sauté onions, celery, & carrots for about 10 minutes or until onions are cooked and transparent.
  • Add water, seasonings, milk, broth, & seasonings to the pot.
  • Bring to a low boil and simmer for about half an hour or until the potatoes are almost cooked.
  • While the soup is cooking, in a separate bowl, mix all the ingredients for the dough.
  • Roll dough into 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.

The leftovers for this soup keep very well and it heats up nicely.

If you’re looking for some other delicious soup recipes, I highly recommend my ham and potato soup, pumpkin cauliflower soup, or my chicken and wild rice soup.


knoephla soup recipe

11 thoughts on “The Most Delicious Knoephla Soup Recipe”

  1. Hi! I was visiting my son at Minot AFB, ND last Christmas and had this soup at a local diner. DELICIOUS. Can’t wait to try to make it myself! Thanks.

  2. I usually use frozen kneophla but would like to try my own. Instead of heavy cream I use a can of evaporated milk. I always have a can in the pantry. Works great!

  3. Hi Julie,
    Thank you for the recipe. I’m excited to try homemade noodles. Where did you live in ND? I live in Williston. 🙂

    1. Hi Laura, I hope you like the recipe! I lived all over the place in ND, (Cooperstown, Bottineau, Minot, and Williston). Love that state and miss it!

      1. Thank you for your recipe of knoephla. I add baking powder. I also fry cabbage ,onion and bacon with butter. Then add the boiled dumplings to lightly brown. You can add sausage slices. Delish
        Keep some sliced dough to freeze for adding to chicken and cream soup at a later date.

  4. I have been looking for a recipe for this soup forever!! I had it at NDSU and Krolls diner and became obsessed with it! Can’t wait to try it out!!

  5. I just got back from Devils Lake, ND! (Family reunion) I finally tried kneophla soup and it was pretty good, but I didn’t like how the kneophla were just thick square blocks. I’ve made plenty of homemade egg noodles though and I like how you do yours smaller.

    In going to have to give this recipe a try! It’s nearly identical to my chicken and egg noodles recipe. Only difference is that chicken and egg noodles is served over mashed potatoes and kneophla has the potato in the soup.

  6. Hey Julie, in originally from Drake nd, this is my first time making this homemade, in excited, when do I add the milk or buttermilk or half n half? I miss North dakota… Were do you stay now? In in Colorado

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