Knoephla Soup Recipe
A hearty and creamy soup with dumplings, perfect for cold days.
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Soup Base
- 4 cups Chicken Broth
- 2 cups Water
- 2 cups Potatoes, diced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, chopped
- 1 cup Heavy Cream
- 2 tablespoon Butter
- to taste Salt and Pepper
Dumplings
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 Eggs
- ½ cup Milk
1. In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook until softened.
2. Add chicken broth, water, and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
3. In a mixing bowl, combine flour, baking powder, and salt. Add eggs and milk, stirring until a dough forms.
4. Drop dough by spoonfuls into the simmering soup. Cook until dumplings are cooked through.
5. Stir in heavy cream and season with salt and pepper to taste. Serve hot.
Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg