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Home Creamy Knoephla Soup (Creamy chicken soup with potatoes and dumplings)

Knoephla Soup (Creamy chicken soup with potatoes and dumplings)

Name: How to cook Knoephla Soup (Creamy chicken soup with potatoes and dumplings) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: ~10 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Knoephla Soup (Creamy chicken soup with potatoes and dumplings)

This is a hearty, filling, and delicious soup that was originally developed by German-Americans in the Midwest. This is a great way to warm up on wintry or blustery days. The dumplings in this soup are dense and chewy, not delicate or pillowy. I love them! 😋 Please note that I borrowed heavily from Molly Yeh’s recipe from the Food Network.

Ingredient

Food ration :

~10 servings

Cooking time :

1 hr, 15 min

2 tablespoons

unsalted butter

carrots

3 stalks

celery, with leaves

medium-sized sweet onion

1.5 lb (680 g)

red potatoes

3 cloves

garlic, minced

1/8 teaspoon

nutmeg

10 cups

(~2.4 L) low-sodium chicken stock (commercial or homemade)

bay leaves

3/4 teaspoon

thyme leaves

1/4 cup

chopped parsley

3/4 cup (177 mL)

heavy cream

1 lb

(~450 g) fully cooked chicken (this can be rotisserie chicken, or chunks of sautéed chicken breast)

and 1/4 cup (422 g) all-purpose flour

and 1/2 teaspoons baking powder

1 teaspoon

salt

1 cup (237 mL)

milk

large egg

1/8 teaspoon

black pepper

Cooking instructions

* Step 1

Slice carrots and celery. Chop onion. Sauté these vegetables in 2 Tablespoons unsalted butter until slightly softened (about 10 minutes).

* Step 2

Peel the red potatoes and chop into 1 inch chunks.

* Step 3

Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.

* Step 4

Transfer the sautéed vegetables to the pot. Increase the heat so the soup begins to boil, then cover and reduce heat to a simmer. Cook for 25 minutes.

* Step 5

Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper. In a separate bowl, whisk milk and egg.

* Step 6

Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.

* Step 7

Dump the floury dough onto the counter and gather together with your hands. Knead it gently but don’t overmix it. Roll portions of dough into logs about 3/4 inch thick. Cut dough into 1/2 inch portions. Keep the pieces small, since they will puff up once cooked.

* Step 8

It’s a little easier if you use kitchen scissors to cut the dough directly into the simmering soup. Cover the pot, and once the soup is simmering again, allow to cook for 20 minutes.