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This is the absolute VERY best, homemade Knoephla Soup. This creamy German dumpling soup is a staple up north during the winter.
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There must be an unwritten rule that if you do any time in North Dakota, you have to eat Knoephla Soup. This is the VERY best comforting noodle soup you’ll ever have! It’s made with heavy cream and some amazing dumplings.
Knoephla soup is perfect during the winter months and it’s on heavy rotation in our house. In fact, we sometimes make this soup up to 3 or 4 times a month. Definitely a family favorite!
What is Knoephla Soup?
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Knoephla is a cream-based potato soup with little noodles or dumplings (the German word for these is knöpfle – meaning knobs). It is thick and hearty and oh-so delicious.
The soup also includes chopped carrots, celery, and onion. It’s super-flavorful and has the perfect balance of seasoning
I’m a protein girl so you may add cooked chicken to this soup as well. My sister and grandma both swear off the chicken in this soup so it works if you’re vegetarian. But if you are looking for protein… I assure you, the soup is yummy with chicken. Rotisserie chicken works really well!
The soup instructions are pretty standard if you’ve ever made a soup in your life.
For the dumplings, the best way to cut them is to roll the dough into ropes and cut them with a pastry cutter.
Here is a short video of the dumpling-making process.
Now for the details of the recipes…
Homemade Knoephla Soup Recipe
This is the absolute VERY best, homemade Knoephla Soup. This creamy German dumpling soup is a staple up north during the winter.
4.56 from 18 votes
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Course: Main Course
Cuisine: German
Keyword: Chicken, dumplings, potatoes, soup
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 8
Calories: 461kcal
Ingredients
For the Soup
- 3 tbsp. butter
- 1 small onion diced
- 1 medium carrot diced
- 2 celery ribs diced
- 3 c. water
- 2 medium potatoes peeled and diced
- 3 c. milk
- 2 c. chicken broth
- ½ tsp. garlic powder
- Salt & Pepper to taste
- 1 c. heavy cream added right before serving
- 2 c. chicken breast cooked and cut up, optional
For the Dumplings
- 2 c. flour
- 1 egg
- 1 tsp. salt
- 1 tsp. onion powder
- ½ c. milk
Instructions
In a medium-large saucepan, melt the butter. Sauté the onions, celery, & carrots for about 10 minutes or until the onions are cooked and transparent.
Add water, potatoes, milk, broth, and seasoning to the saucepan.
Prepare your dumblings while your mixture is at a low boil. Simmer for about 20 minutes, or until the potatoes are almost cooked.
To Prepare Dumplings
In a medium-sized bowl, mix all the ingredients for the dumplings.
Roll the dough into ropes ½″ in diameter.
Cut these ropes into ¼″ lengths.
When the potatoes are almost cooked, drop the cut dough pieces individually into the boiling soup.
Simmer for about 10 minutes or until the dough is cooked through.
Add the heavy cream and serve.
Nutrition
Serving: 2.5cups | Calories: 461kcal | Carbohydrates: 45g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 171mg | Sodium: 458mg | Potassium: 645mg | Fiber: 3g | Sugar: 8g
The leftovers for this soup keep very well and it heats up nicely.
If you’re looking for some other delicious soup recipes, I highly recommend my ham and potato soup, pumpkin cauliflower soup, or my chicken and wild rice soup.
Enjoy!
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