Knoephla/Knepfla Soup

“This is a popular creamy chicken stock soup with diced potatoes, carrot, celery and onion with little dumplings dropped in after the veggies have just become tender. I actually submitted this recently to our work cafeteria's "Souper Bowl" competition and was picked to cook and serve it. good thing the head chef did the math - it turned out great at 12 gallons! My husband scored the recipe from a friend's wife who offered him a bowl when he was doing some handy-man work at their house. Lucky for me he never turns down a lunch offer - it yields me some tried and true recipes! I have added cubed/shredded cooked left-over chicken to make it even more hearty. You can also garnish with some crumbled cooked bacon bits. I feel that Yukon Gold potatoes work best. If you can eat just a cup, good for you - it'll last longer then. With us, big bowls are the only way!”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer the vegetables and salt/pepper in the broth/stock until tender.
  2. Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
  3. Add 1 ½ cups half & half and serve. You can simmer to desired thickness.

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