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Homemade Knoephla Soup Recipe
This is the absolute VERY best, homemade Knoephla Soup. This creamy German dumpling soup is a staple up north during the winter.
Course
Main Course
Cuisine
German
Keyword
Chicken, dumplings, potatoes, soup
Prep Time
30
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
461
kcal
Ingredients
For the Soup
3
tbsp.
butter
1
small onion
diced
1
medium carrot
diced
2
celery ribs
diced
3
c.
water
2
medium potatoes
peeled and diced
3
c.
milk
2
c.
chicken broth
½
tsp.
garlic powder
Salt & Pepper
to taste
1
c.
heavy cream
added right before serving
2
c.
chicken breast
cooked and cut up, optional
For the Dumplings
2
c.
flour
1
egg
1
tsp.
salt
1
tsp.
onion powder
½
c.
milk
Instructions
In a medium-large saucepan, melt the butter. Sauté the onions, celery, & carrots for about 10 minutes or until the onions are cooked and transparent.
Add water, potatoes, milk, broth, and seasoning to the saucepan.
Prepare your dumblings while your mixture is at a low boil. Simmer for about 20 minutes, or until the potatoes are almost cooked.
To Prepare Dumplings
In a medium-sized bowl, mix all the ingredients for the dumplings.
Roll the dough into ropes ½″ in diameter.
Cut these ropes into ¼″ lengths.
When the 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.
Nutrition
Serving:
2.5
cups
|
Calories:
461
kcal
|
Carbohydrates:
45
g
|
Protein:
22
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
171
mg
|
Sodium:
458
mg
|
Potassium:
645
mg
|
Fiber:
3
g
|
Sugar:
8
g