Knoepfla Soup recipe

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Ingredients

2 ½ cups all-purpose flour
2 eggs, beaten
½ cup milk
2 teaspoons salt
8 cups chicken broth
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups heavy whipping cream
2 potatoes, cut into 1-inch cubes
½ onion, finely chopped

Nutrition Info

501.7 calories
carbohydrate: 49.2 g
cholesterol: 140.2 mg
fat: 28.8 g
fiber: 2.5 g
protein: 11.3 g
saturatedFat: 15.6 g
servingSize: -
sodium: 2080.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. Turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares.

  2. Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. Boil until all dumplings have risen to the top, 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl.

  3. Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.

Recipe Yield

8 servings

Recipe Note

A German dumpling soup. The longer it's boiled, the thicker the soup.

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