Knoephla Soup (Dumpling Soup)

Knoephla Soup (Dumpling Soup)

I grew up eating this German dumpling soup and now make it for my family. It has a creamy chicken base with dumplings, potatoes, and carrots. My kids love it, and it is a great comfort food on a chilly day!

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
276 Calories

Recipe Instructions

Step 1
Combine water, potatoes, carrots, onion, celery, bouillon cubes, salt, and pepper in a large pot; bring to a low boil. Cook until vegetables are tender, 10 to 15 minutes.
Step 2
While the soup is cooking, mix the dumpling mixture. Combine 2 cups flour, warm water, eggs, baking powder, and salt in a bowl. Knead with your hands until dough is combined and a little sticky, adding more flour if necessary.
Step 3
Use scissors to cut 1/2-inch by 1-inch pieces dough directly into the soup; dumplings will swell as they cook so don't cut the pieces too big. Cook for 10 to 15 minutes.
Step 4
Add half-and-half and cook until heated through, about 5 minutes. Serve immediately.

Ingredients

  • 1 tablespoon baking powder
  • ½ cup warm water
  • 2 large eggs
  • 2 cups half-and-half
  • salt and ground black pepper to taste
  • 10 cups water
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 2 cups all-purpose flour, or more as needed
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed, or more to taste
  • 10 cubes chicken bouillon
  • salt to taste (optional)

Categories

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