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 Diced Potatoes
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 cup Heavy Cream
- to taste Salt and Pepper
Dumplings
- 2 cups All-purpose Flour
- 2 large Eggs
- ½ cup Milk
- ½ teaspoon Salt
1. In a large pot, bring the chicken broth to a boil.
2. Add the diced potatoes, carrots, and celery. Cook until tender, about 15 minutes.
3. While the vegetables are cooking, mix the flour, eggs, milk, and salt in a bowl to make the dumpling dough.
4. Drop spoonfuls of the dough into the boiling soup. Cook for another 10-15 minutes until the dumplings are cooked through.
5. Stir in the heavy cream and season with salt and pepper to taste. Serve hot.
Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4000IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg