Step-by-Step Guide to Make Any-night-of-the-week Knoephla Soup (Creamy chicken soup with potatoes and dumplings)
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Super Quick Homemade Knoephla Soup (Creamy chicken soup with potatoes and dumplings). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Knoephla Soup (Creamy chicken soup with potatoes and dumplings), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Knoephla Soup (Creamy chicken soup with potatoes and dumplings) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings) is ~10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Knoephla Soup (Creamy chicken soup with potatoes and dumplings) estimated approx 1 hr, 15 min.
To begin with this particular recipe, we must first prepare a few components. You can have Knoephla Soup (Creamy chicken soup with potatoes and dumplings) using 21 ingredients and 10 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Get to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings):
- 2 tablespoons unsalted butter
- 3 carrots
- 3 stalks celery, with leaves
- 1 medium-sized sweet onion
- 1.5 lb (680 g) red potatoes
- 3 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 10 cups (~2.4 L) low-sodium chicken stock (commercial or homemade)
- 2 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)
- For Dumplings (Knoephla)
- 3 and 1/4 cup (422 g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (237 mL) milk
- 1 large egg
- 1/8 teaspoon nutmeg
- 1/8 teaspoon black pepper
Steps to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings)
- Slice carrots and celery. Chop onion. Sauté these vegetables in 2 Tablespoons unsalted butter until slightly softened (about 10 minutes).
Toward the end of the cooking time, add 1/2 teaspoon nutmeg and the minced garlic. Fry for one minute longer.
- Peel the red potatoes and chop into 1 inch chunks.
- Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.
- 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.
- Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper.
In a separate bowl, whisk milk and egg.
- Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.
- 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.
- 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.
- Stir in fully cooked, chopped chicken. Remove from heat, and after soup has cooled slightly, stir in 3/4 cup heavy cream.
- Ladle soup into bowls and top with some fresh parsley before serving.
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