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Creamy Knoephla Soup (Potato and Dumplings)

Creamy Knoephla Soup (Potato and Dumplings)

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Creamy Knoephla Soup (Potato and Dumplings) is the perfect dish to warm your soul on chilly evenings. This comforting soup features soft, pillowy dumplings nestled in a rich, creamy broth filled with hearty potatoes and vibrant vegetables. It’s an easy-to-make family favorite that can be prepared in under an hour, making it ideal for busy weeknights or cozy gatherings. The delightful blend of flavors and textures offers a satisfying experience that everyone will love.

Ingredients

Scale
  • 8 ounces chopped cooked chicken or turkey
  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 2 bay leaves
  • 8 cups low-sodium chicken broth
  • 2 pounds potatoes (cubed)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 3 cups all-purpose flour for dumplings
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • 1 teaspoon chopped thyme
  • 1 cup milk
  • 1 egg

Instructions

  1. In a large stockpot, cook the chopped chicken or turkey over medium heat until crispy. Remove with a slotted spoon and set aside.
  2. In the same pot, melt butter and sauté onions, carrots, celery, and garlic until softened.
  3. Stir in flour and cook for about 2 minutes before adding chicken broth, bay leaves, and cubed potatoes. Bring to a boil, then reduce heat and simmer for 20-30 minutes until potatoes are tender.
  4. While soup simmers, prepare dumplings by mixing flour, baking powder, salt, and herbs in one bowl; whisk milk and egg in another bowl before combining both mixtures into shaggy dough.
  5. Drop pieces of dough into the simmering soup and cook until they rise to the surface (about 5 minutes).
  6. Stir in heavy cream, adjust seasoning with salt and pepper if needed, then serve hot.

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