i use store bought frozen dumplings
Soup Ingredients:
1 32 oz. carton chicken broth/stock
1/2 small onion, minced
2 carrots, sliced thinly
Celery seed, just a few shakes
1 bay leaf
3 small potatoes (or 1 large), diced
4 cups water
1 cup chopped rotisserie chicken (or canned chicken breast if you’re in a pinch) *Adding chicken is optional.
1-2 tsp. chicken base
1/2 tsp. black pepper
2 cups heavy cream (half & half or milk work too, but this is nice and rich)
1 tsp. dried parsley flakes
Knoephla Dough:
1 1/2 cups flour
1 egg
1/2 cup milk
1/4 tsp. baking powder
1/8 tsp. salt
Here’s what to do:
In a stockpot or large sauce pan, combine onions, carrots, celery seed, bay leaf, and chicken broth. Bring to boil.
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The humble beginnings of utter deliciousness and comfort
In the meantime, dice the potatoes. I like to then soak the potatoes in water so they don’t change color. It looks like my three potatoes equal about 1 1/2 cups diced. knephla3
Mix up the knoephla dough in a medium mixing bowl. It might still be a little sticky.
By this time, the carrots and onions should be softened. Add 4 cups of water. Then drain the potatoes and add them to the soup. Return to a boil. (It doesn’t have to be a raging boil.)
Now for the knoephla. Flour your hands and work surface. Sprinkle flour over the dough if it’s too sticky. Take a chunk of dough, roll it between your two hands, thus forming ropes. Flour your hands as needed. Cut each rope into small pieces using a scissors. Let the pieces drop right into the pot of boiling water. Continue doing this until all of your dough has been used up.
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Continue to cook until the potatoes are tender, about 10 minutes.
Turn down heat to low. Remove the bay leaf, and add chicken (optional), pepper, chicken base (add enough to suit your taste), parsley, and cream. Sometimes I will even add a couple teaspoons of butter (I learned this from my grandma). Stir. knephla16
If you are ready to eat, dish up. I like to let my soup sit covered on the burner for 30 minutes or so before serving. I think it just gets better with time. knephla17knephla22
Yum! On a cold day, this is the best! ??
*I have also tried making knoephla using a spaetzle maker. While it was easy and fairly mess-free, I still prefer the taste and texture of the hand-cut knoephlas.
*Store-bought spaetzles are also another great, time-saving substitute for hand-cut knoephla.
I hope you are having a warm and wonderful day.
And if you are going to be eating knoephla soup, enjoy the taste of North Dakota!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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